Butternut Squash Soup - Vegan Recipe

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Ingredients:

Serving

Directions:

Cute butternut squash in half lenghtwise and remove seeds.
Place squash cutside down on a parchment lined sheet pan and roast in a 350 degree oven for 30-40 minutes or until squash is soft to the touch, and the skin begins to pull away from the flesh.
Remove from oven and let cool.
Spoon roasted squash out of the skin and pass it through a ricer or food mill to remove any of the stringy fibers.
Heat olive oil in a large stockpot and sute/swet the carrots, celery and onions, until the onions and carrots just start to caramelize.
Deglaze the pot with sherry.
Add the vegetable stock, salt, pepper, nutmeg and bay leaf and bring to a boil.
Add the squash, reduce to a simmer and cook for 45 minutes.
Remove the by leaf, and puree the soup in the pot with an immersion blender until it reaches a smooth creamy consistency.
Taste, and add salt and pepper if needed.
Garnish with chopped parsley and paprika and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	578.62 Kcal (2423 kJ)
Calories from fat	12.83 Kcal
		% Daily Value*
Total Fat	1.43g	2%
Sodium	22560.33mg	940%
Potassium	399.97mg	9%
Total Carbs	114.65g	38%
Sugars	3g	12%
Dietary Fiber	2.59g	10%
Protein	1.23g	2%
Vitamin C	20.9mg	35%
Vitamin A	1mg	35%
Iron	0.9mg	5%
Calcium	54.2mg	5%

Amount Per 100 g
Calories	212.97 Kcal (892 kJ)
Calories from fat	4.72 Kcal
		% Daily Value*
Total Fat	0.52g	2%
Sodium	8303.46mg	940%
Potassium	147.21mg	9%
Total Carbs	42.2g	38%
Sugars	1.1g	12%
Dietary Fiber	0.95g	10%
Protein	0.45g	2%
Vitamin C	7.7mg	35%
Vitamin A	0.4mg	35%
Iron	0.3mg	5%
Calcium	20mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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