Try this Butternut Squash Soup (Gluten Free , Vegan) recipe, or contribute your own.
Suggest a better descriptionFor Garnish:
• Preheat oven to 325 degrees
• Line a baking sheet with aluminum foil
• In a small plastic sandwich bag, add the garlic, nutmeg, cinnamon, cayenne, salt. Close the bag. Shake to mix.
• Slightly wet the seeds and then add them to the bag. Seal the bag and shake until all the seeds are coated.
• Spread the seeds on the foil and bake for about 10 minutes.
• Remove and let cool.
For Soup:
• In a large pot, heat olive oil on medium heat
• Add onion and garlic and cook until translucent. Stirring often. About 3-4 minutes.
• Add curry powder and cook for another 1 minute
• Add squash, veggie broth, thyme, bay leaves and salt and pepper to taste.
• Increase heat to medium-high and bring just to a boil. Then reduce to low and cover.
• Cook for about 30 minutes (or until squash is tender).
• Remove the thyme and bay leaves.
• Pour the soup into a Vitamix (or similar) and blend until smooth.
Serving
• Pour into bowls
• Cut apple into matchstick size strips
• Sprinkle top of soup with seeds and apple strips.
• Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (3721g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1181 | ||
Calories from Fat: 90 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 5730.6mg | 198 % | |
Potassium 7049.7mg | 186 % | |
Total Carbohydrate 286.8g | 84 % | |
Dietary Fiber 47g | 188 % | |
Sugars, other 239.7g | ||
Protein 22.9g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1181
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