Austrian Vegan Butternut Squash Soup
Created by dienia b on December 30, 2023
- Servings: 4
- Prep Time: 9m
- Cook Time: 90m
- Recipe #42030
Ingredients
- 1 butternut squash
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon oil
- 1 cup onion, diced
- 3 cups vegetable broth
- 1 teaspoon caraway seeds, (they had a tablespoon)
- 14 ounces coconut milk (1 can)
How to Make
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Step 1: Preheat oven to 425 degrees F.
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Step 2: Cut squash in half length wise and remove seeds.
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Step 3: Season lightly.
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Step 4: Put on Pam sprayed cookie sheet skin side up.
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Step 5: Bake 60 minutes.
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Step 6: Remove flesh from skin.
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Step 7: Meanwhile, 10 minutes from squash being done, saute onions in stockpot until translucent.
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Step 8: Add squash, caraway seeds and broth simmer 15 minutes.
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Step 9: Use immersion blender.
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Step 10: Season to taste.
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Step 11: Add coconut milk and simmer 10 minutes, stirring often.
Nutritional Facts
- 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