Vegan Butternut Squash Soup with Coconut Milk

Name: Vegan Butternut Squash Soup with Coconut Milk
Total time: 100 min
Yield: 8 porsiyon
Cuisine: Turkish
Ingredients: 2 Butternut squash; 1 g carrot; 0.5 bardak celery, finely chopped; 2 yemek kaşığı chopped fresh basil; 3 bardak coconut milk; 3.5 çay kaşığı dried basil; 1 bardak finely chopped onion; 1 dilim French baguette; 4 yemek kaşığı Olive Oil; 1 yemek kaşığı Olive Oil; 1 çay kaşığı salt; 1 bardak tomato sauce

⏱️ 100 dk 🔥 276 kcal 🍽️ 8 porsiyon

Malzemeler

Malzemeler
2 Butternut squash
1 g carrot
0.5 bardak celery, finely chopped
2 yemek kaşığı chopped fresh basil
3 bardak coconut milk
3.5 çay kaşığı dried basil
1 bardak finely chopped onion
1 dilim French baguette
4 yemek kaşığı Olive Oil
1 yemek kaşığı Olive Oil
1 çay kaşığı salt
1 bardak tomato sauce

Hazırlanışı

Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.

Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.

Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.

Vegan Butternut Squash Soup with Coconut Milk

Malzemeler

Hazırlanışı

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