Butternut squash and carrot soup
Servings: 6 Portions
Calories: 108kcal
Ingredients
- 1 butternut squash
- 5 lage carrots
- 2 yellow onions
- 4 cloves garlic
- 2 large tomatoes
- 1 cup vegetable stock
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon chili flakes
- ½ teaspoon salt
Instructions
- Preheat your oven to 430 F (220 C).
- Prepare your vegetables and cut them into 1-inch cubes (about 2,5 cm).
- Line a tray with parchment paper and add the vegetables. Make sure to lay them out in a single layer so all the pieces cook at the same time.
- Place the tray in the center of the oven and roast the vegetables for about 40 minutes or until soft.
- Transfer the hot vegetables to a blender and add the stock. If you like your soup to be a little thinner you can add more stock.
- Blend until smooth and season with salt, ginger, and pepper.
- Divide the soup between the bowls and garnish with chili flakes, olive oil, and cream.
Notes
You can use a stick blender to puree the vegetables if you don't have a blender.
Nutrition
Calories: 108kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 398mg | Potassium: 781mg | Fiber: 5g | Sugar: 8g | Vitamin A: 22264IU | Vitamin C: 38mg | Calcium: 100mg | Iron: 2mg