Yeldezian Recipe
Butternut Squash Carrot Soup
6 servings
porsi10 minutes
waktu aktif1 hour
total waktuBahan-bahan
1 butternut squash (small, sliced in half and seeded)
2 carrots (large, peeled and roughly chopped)
3 vine ripe tomatoes (halved)
1 yellow onion (roughly chopped)
1 head garlic (top sliced off)
½ inch ginger (optional, minced)
2 cups vegetable broth (or water)
salt and pepper (to taste, generously)
Coconut milk
Red pepper flakes
Fresh herbs
Olive oil
Petunjuk
Preheat the oven to 400F.
On a sheet pan, lay out all listed ingredients apart from the vegetable broth. Sprinkle it with salt and pepper.
Place in the preheated oven, and roast for 40 minutes, until the squash is soft.
When safe to handle, carefully transfer the contents of the sheet pan to a high speed blender, along with two cups of vegetable broth of water. Combine until a smooth soup is formed.
Pour into bowls, and garnish with coconut milk, red pepper flakes and olive oil, as desired.
Nutrisi
Ukuran Porsi
1 g
Kalori
94.3 kcal
Total Lemak
0.3 g
Lemak Jenuh
0.1 g
Lemak Tak Jenuh
0.13 g
Lemak Trans
-
Kolesterol
-
Natrium
337 mg
Total Karbohidrat
23.3 g
Serat Diet
4.2 g
Total Gula
6.8 g
Protein
2.5 g
6 servings
porsi10 minutes
waktu aktif1 hour
total waktu