Roasted Butternut Squash-Coconut Soup

Name: Roasted Butternut Squash-Coconut Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 butternut squash; 1 can coconut milk; 1 garlic clove; 1 teaspoons ground cumin; 3 Tbsps honey; 6 servings Olive oil; 118 milliliters chopped onion; 6 servings Salt and pepper; 946 milliliters stock

Roasted Butternut Squash-Coconut Soup might be just the soup you are searching for. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 436 calories, 4g of protein, and 30g of fat. It is perfect for Autumn. From preparation to the plate, this recipe takes about 45 minutes. If you have butternut squash, onion, garlic clove, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat an oven to 375ºF.ut the squash in half lengthwise and remove and discard the seeds.

Ingredients you will need

Squash

Seeds

Equipment you will use

Oven

Brush the squash inside and out with olive oil, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Squash

Place the squash, cut side down, on a baking sheet.oast the squash until a sharp knife penetrates the flesh easily, about 1 hour.Meanwhile, in a pot over medium-high heat, warm the oil.

Ingredients you will need

Squash

Cooking Oil

Equipment you will use

Baking Sheet

Knife

Pot

Add the onions and garlic and cook for about 4 to 5 minutes.ransfer the squash to the pot and add the stock. Bring to a boil over medium-high heat, stirring occasionally.

Ingredients you will need

Garlic