Roasted Butternut Squash Soup



1- Pre-heat oven to 200C (400F)
2- In a bowl mix 560g (20 oz) of butternut squash with about a tablespoon of olive oil.
3- Place on oven safe dish and bake for 20minutes
4- Sauté 60ml (0.25 cup) chopped onion and 1 chopped garlic clove for about 3-5 minutes
5- Add 360ml (1.5 cups) of vegetable stock, the butternut squash, 120ml (0.5 cup) cilantro, jalapeño to taste and simmer for about 15-20 minutes
6- Add 180ml (0.75 cup) coconut milk, juice from 1/2 lime and season with salt and pepper.
7- Blend it up and garnish with a little Greek yogurt (optional) cilantro and spring onions .

 NOTES: I have made something similar before but was recommended to make it this way by a follower. Amazing!

1- Precalienta el horno a 200C (400F)
2- En un bowl mezcla 560g (20oz) de calabaza butternut con una cucharada de aceite de oliva
3- Coloca en una charola para horno y hornea por 20 minutos
4- Saltea 60ml (0.25taza) de cebolla picada y 1 diente de ajo picado por 3-5 minutos
5- Agrega 360ml (1.5 taza) de sopa de vegetales, la calabaza, 120 ml (0.5 taza) cilantro, jalapeño al gusto y deja hervir por 15-20 minutos
6- Agrega 180ml (0.75 taza) leche de coco, jugo de 1/2 limón y sazona con sal y pimienta
7- Licúa y agrega un poco de yogurt griego para acompañarlo

NOTAS: ya hice una similar anteriormente pero un follower me recomendó hacerlo de esta forma. Genial!

Servings: 2
Approx. Macros: per serving
Kcal:270 Carbs:30g Fat:14g Protein:3g