Roasted Butternut Squash, Carrot & Yam Soup (Dairy-free, gluten-free, vegan)

Roasted Butternut Squash, Carrot & Yam Soup (Dairy-free, gluten-free, vegan)

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Roasted Butternut Squash, Carrot & Yam Soup (dairy-free, Gluten-free, Vegan) subsequently Butternut Squash, Carrots, Yam, Olive Oil, Sea Salt, Coconut Oil, Onion, Garlic Cloves, blithe Ginger Root, auditorium showground Cumin, pitch Coriander, Cinnamon, Water, Pumpkin Seeds

The ingredient of Roasted Butternut Squash, Carrot & Yam Soup (Dairy-free, gluten-free, vegan)

  1. 1 butternut squash medium
  2. 4 carrots large, peeled & cut into 1u201d chunks
  3. 1 yam large, peeled & cut into 1u201d chunks
  4. 1 tablespoon olive oil
  5. 1/2 teaspoon sea salt benefit more to taste
  6. 1 tablespoon coconut oil or olive oil
  7. 1 onion large, chopped
  8. 6 garlic cloves chopped
  9. 2 inches spacious ginger root chopped
  10. 3 teaspoons auditorium showground cumin
  11. 2 teaspoons pitch coriander
  12. 1 pinch cinnamon
  13. 6 cups water or veggie stock, less for thicker soup, more for thinner soup
  14. pumpkin seeds u2022 Toasted or raw, for garnish, optional

The instruction how to make Roasted Butternut Squash, Carrot & Yam Soup (Dairy-free, gluten-free, vegan)

Nutritions of Roasted Butternut Squash, Carrot & Yam Soup (Dairy-free, gluten-free, vegan)

calories: NutritionInformation
carbohydrateContent: 190 calories
fatContent: 28 grams
fiberContent: 9 grams
proteinContent: 6 grams
saturatedFatContent: 4 grams
sodiumContent: 3.5 grams
sugarContent: 290 milligrams
: 6 grams

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