Austrian Vegan Butternut Squash Soup
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (309.7 g)
- Calories 204.6
- Total Fat - 17.8 g
- Saturated Fat - 13.2 g
- Cholesterol - 0 mg
- Sodium - 862.3 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 2.7 g
- Sugars - 5.8 g
- Protein - 2.2 g
- Calcium - 31.3 mg
- Iron - 1.4 mg
- Vitamin C - 8.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F.
Step 2
Cut squash in half length wise and remove seeds.
Step 3
Season lightly.
Step 4
Put on Pam sprayed cookie sheet skin side up.
Step 5
Bake 60 minutes.
Step 6
Remove flesh from skin.
Step 7
Meanwhile, 10 minutes from squash being done, saute onions in stockpot until translucent.
Step 8
Add squash, caraway seeds and broth simmer 15 minutes.
Step 9
Use immersion blender.
Step 10
Season to taste.
Step 11
Add coconut milk and simmer 10 minutes, stirring often.
Tips
No special items needed.
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