Creado con IA
Butternut Squash Soup
60 min Fácil
Ingredientes
4 Raciones
- medium butternut squash1 whole
- olive oil1 tablespoon
- medium onion1 whole
- vegetable stock3 cups
- coconut milk1/2 cup
- saltto taste
- pepperto taste
- nutmegto taste
Preparación
- 1
Preheat your oven to 375 degrees F (190 degrees C).
- 2
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and place them cut side down on a baking sheet.
- 3
Roast the squash in the preheated oven until it is tender and completely cooked through, about 45 to 50 minutes.
- 4
While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until it is soft and translucent, about 5 minutes.
- 5
Once the squash is done, remove it from the oven and let it cool slightly. Then, scoop out the flesh and add it to the pot with the onions.
- 6
Add the vegetable stock to the pot and bring the mixture to a simmer. Let it cook for about 15 minutes to allow the flavors to meld together.
- 7
Puree the soup using an immersion blender or by transferring it to a blender in batches. Blend until smooth.
- 8
Return the pureed soup to the pot (if using a blender) and stir in the coconut milk. Heat through.
