The Mediterranean Vegetarian Cookbook: 2 Books In 1: Over 100 Recipes For Mediterranean Diet Dishes For Weight Loss, Healthy Lifestyle And Vegetarian Meal Prep by Tyler Adele
Author:Tyler, Adele [Tyler, Adele]
Language: eng
Format: epub
Published: 2020-10-01T00:00:00+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 425 0 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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