Roasted Butternut Squash Soup (vegan)
Roasted butternut squash soup with garlic and onion. Very easy to prepare. Just put everything in the oven to roast and then blend and serve.
6 people
Calories: 77kcal
Ingredientes
- 4 cups butternut squash diced
- 1 onion medium sized, cut into large pieces
- 1 head of garlic cut in half with peel
- 1 tablespoon of olive oil
- 3 cups vegetable broth or water
- Salt and freshly ground black pepper to taste
Elaboración paso a paso
- Preheat the oven to 400°F (200°C). Place the diced butternut squash, roughly chopped onion, and halved garlic head facing down on a baking sheet lined with parchment paper. Drizzle with olive oil and toss to coat.
- Roast in the oven for 25-30 minutes or until tender and lightly browned. Add the roasted vegetables and vegetable broth to the pot. Bring to a boil, reduce the heat, and let simmer for 10-15 minutes. Stir from time to time.
- Blend. Peel the garlic. Use an immersion blender or transfer the soup to a blender and purée until smooth or has your favorite texture—season with salt and pepper to taste. Serve hot with olive oil and fried sage leaves if you'd like.
Notas
How to store?
To store butternut squash soup, allow it to cool down to room temperature. Then, transfer the soup to an airtight container and refrigerate it promptly. The soup can be stored in the refrigerator for up to four days. If you want to store it longer, you can freeze it in an airtight container for up to three months. When you're ready to reheat the soup, heat it up on the stovetop or microwave until heated.
Fried sage olive oil.
To serve with sage leaves, heat two or three tablespoons of olive oil in a frying pan over low heat. Add the sage leaves three at a time and remove them when they change color.
Put them on a paper napkin and add a mini pinch of salt. To finish the soup, save the olive oil, where you put the sage leaves.
To serve the soup in a bowl, add a splash of sage oil and a few sage leaves in the center.
Nutrition
Serving: 1g | Calories: 77kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 475mg | Potassium: 357mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10172IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 1mg