Butternut Squash Soup
Butternut Squash Soup is a sweet and tart soup and very easy to make; the oven does most of the work. If you’re looking to make a light, healthy, and easy meal, try this simple but delightful soup. This is a vegetarian/vegan recipe.
Butternut squash is rich in beta carotene and vitamin C, and recent studies have shown that it has anti-inflammatory properties. It is also a good source of fiber, magnesium, and potassium.
Servings: 4-6
Cooking Time: 50 minutes
Ingredients
- 1/2 of a butternut squash
- 2 green apples, peeled, cored, and cut into cubes
- 3 cups onions, cut into medium cubes
- 2 tsp olive oil or other
- 1-2 tsp black pepper powder or to taste
- Salt to taste
Preparation
- Heat the oven to 400ºF. Brush the butternut squash with a little oil and place in a baking tray.
- Place the onions and apples in another tray, brush lightly with oil and place the oven. Roast for about 40 minutes or until tender, stirring the vegetables a couple of times. Remove and let cool.
- Scoop out the squash. Add half the squash and half the veggies along with 2 cups of water and process in a blender until smooth. Remove in a saucepan. Repeat with the remaining squash and veggies.
- Place the butternut squash soup on low heat and simmer for a few minutes. Remove from heat.
- Add salt and black pepper powder as needed, and serve warm with toasted bread.
Category: Dals and Soups - Members, Vegan Dals and Soups, Vegan Dals and Soups - Members
