The 365 Days A Year Mediterranean Diet Cookbook by Tyler Adele

Author:Tyler, Adele
Language: eng
Format: epub
Published: 2020-09-27T16:00:00+00:00

Cooking Time: 1 hour 10 minutes

Serving Size: 4 servings

Calories: 292 kcal

Ingredients

For Squash Soup:

1 tbsp. of avocado oil

3 1/2 pound butternut squash

1 yellow onion

1/2 tbsp. of maple syrup

1 peeled garlic clove

1 tsp. of salt

1/4 tsp. of ground ginger

1/4 tsp. of ground nutmeg

4 cups of vegetable broth

2 tbsp. of butter

Black pepper, to taste

For Garnishing:

Parsley

Pepitas

Black pepper

Method

Preheat the oven to 4250 Fahrenheit.

Carefully slice butternut squash to remove membrane and seeds.

Put butternut squash in the baking tray; sprinkle avocado oil, pepper, and salt.

Flip butternut squash on the other side; roast for almost 60 minutes.

After 30 minutes, put half onion and avocado in the baking tray.

After completion of time, take it out of the oven.

Transfer butternut squash to the blender.

Put onion, garlic, salt, maple syrup, nutmeg, butter, vegetable broth, and ginger in the blender.

Add 3 cups vegetable broth; add more as required.

Blend until creamy.

Taste to check the seasoning adjustment; add pepper and salt if required.

Garnish with pepitas, black pepper, and parsley.

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