Ingredients
Scale
- 2 butternut squash
- 1 head garlic
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup coconut milk
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half and remove the seeds.
- Wrap the garlic head in foil and roast alongside the squash for about 30-40 minutes.
- Once roasted, scoop the flesh from the squash into a pot.
- Squeeze out the roasted garlic and add it to the pot with the squash.
- Add vegetable broth, salt, pepper, and nutmeg. Bring to a boil and then let simmer for 10 minutes.
- Blend the mixture until smooth and creamy.
- Stir in the coconut milk and heat through.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- Garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg