SOUPS · 60 MIN · EASY
Butternut Squash Soup
Calories 165
Protein 2g
Carbs 6g
Fat 15g
Ingredients
Serves 4 4
- 1 Butternut squash
- 1 Red onion
- 1 Carrot
- 1 head Garlic
- 235 ml Cherry tomatoes
- 250 ml Vegetable broth
- 200 ml Coconut milk
- 2 tbsp Olive oil
- 1 tsp Italian herbs
- Salt
- ½ tsp Pepper
- 1 tsp Cumin
- 1 tsp Paprika
- ½ tsp Ginger
- 1 tsp Turmeric
- ½ tsp Coriander
- ½ tsp Chili flakes to taste
Original videoTikTok · @essen_paradies
Method
7 steps · 60 min- Step 1
Cut the butternut squash in half and scoop out the seeds.
- Step 2
Peel and chop the carrot.
- Step 3
Chop the red onion.
- Step 4
Chop the garlic.
- Step 5
Bake the butternut squash, red onion, carrot, garlic, and cherry tomatoes at 200 degrees Celsius.
- Step 6
Mix the baked vegetables with vegetable broth, Italian herbs, salt, pepper, cumin, paprika, ginger, turmeric, coriander, and chili flakes.
- Step 7
Heat the mixture in a saucepan and add the coconut milk.
