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: 1000 g 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; 1 yemek kaşığı Olive Oil; 4 yemek kaşığı Olive Oil; 1 çay kaşığı salt; 1 bardak tomato sauce

⏱️ 100 dk 🔥 307 kcal 🍽️ 8 porsiyon

Malzemeler

Malzemeler
1000 g 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
1 yemek kaşığı Olive Oil
4 yemek kaşığı Olive Oil
1 çay kaşığı salt
1 bardak tomato sauce

Hazırlanışı

Preheat oven to 200°C (400°F). Halve 1400g butternut squash, scoop out seeds, and place cut-side down on a baking sheet.

Roast squash for 45-60 minutes, or until tender. Let cool slightly, then scoop flesh into a bowl.

Heat 55g olive oil in a large pot over medium heat. Add 200g finely chopped onion, 100g celery, and 1g carrot. Cook until softened, about 8-10 minutes.

Vegan Butternut Squash Soup with Coconut Milk

Malzemeler

Hazırlanışı

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