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Masala Roasted Squash Soup
Ingredients
1 medium
butternut squash
1
onion
2 cloves
garlic
1 tablespoon
olive oil
1 teaspoon
cumin
1 teaspoon
coriander
1/2 teaspoon
cayenne pepper
4 cups
vegetable stock
Instructions
1
Cut the squash in half, scoop out the seeds, and place it cut-side down on a baking tray.
2
Roast the squash for about 30-40 minutes until tender.
3
In a pan, heat some oil and sauté onions and garlic until soft.
4
Add spices and cook for another minute.
5
Once the squash is roasted, scoop out the flesh and add it to the pan.
6
Pour in vegetable stock and bring to a boil.
7
Blend the soup until smooth and creamy.
8
Serve hot with a drizzle of olive oil.
Notes
Nutrition Facts
(per serving)
Calories:
104 calories
Servings:
4 servings
Carbohydrates:
20 g
Fat:
3 g
Fiber:
4 g
Protein:
2 g
Sugar:
2 g
Meal Effort
Preparation:
25 minutes
Cook:
54 minutes
Total:
1 hrs 19 mins