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Portions:

Butternut Squash Soup

Prep time: 25 min | Total time: 60 min |

Conservation: 4 days | Freezable

Portions:

| Party-favourite

Allergens: Coconut

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the placeholder:

500 g butternut squash (1 squash, coarsely chopped)
4 potatoes (coarsely chopped)
1 yellow onion (diced)
2 tbsp extra virgin olive oil
4 garlic cloves (minced)
3 cups vegetable broth
1/2 tsp smoked paprika
1 bay leaf
200 ml coconut milk
1/2 tsp salt
1/2 tsp ground black pepper

Procedure

In a big pot, warm up the olive oil and saute the onion until transparent.

Add the garlic and cook for a minute.

Add the potatoes and butternut squash.

Add the spices and saute for 5 minutes, stirring occasionally.

Add the vegetable broth and bay leaf. Cook for 30 minutes or until the potatoes and squash are soft.

Remove from heat and remove the bay leaf.

Blend until smooth and add the coconut milk.

Nutritional Information (per portion)

Calories: 390
Carbohydrates: 56 g
Protein: 7 g
Fat: 17 g
Iron: 4.5 mg
Calcium: 103.4 mg

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