Squash Soup by @bakedbymelissa

1h20

4 servings

🍯

1

Honey nut squash

1

Koginut squash

🥕

1

Carrot

🧅

0.5

Yellow onion

🧄

0.5

Garlic head

🥑

1 tbsp

Avocado oil

🧂

2.5 tsp

Salt

⚫

Black pepper

🍲

360 ml

Bone broth

🫚

1

Ginger

🫙

3

Fresh turmeric

🫙

1 tsp

Ground turmeric

🫙

1.5 tsp

Cumin

🥥

60 ml

Coconut milk

🫒

Olive oil

  1. Preheat

    Preheat the oven to 450F.

  2. Peel
    • Honey nut squash
    • Koginut squash

    Peel the squash, scoop out the seeds, and cut into 1 inch pieces; place on a baking sheet lined with parchment paper.

  3. Add
    • Carrot
    • Yellow onion
    • Garlic head

    Add the carrot, onion, and garlic to the baking sheet.

  4. Drizzle
    • Avocado oil
    • Salt

    Drizzle with avocado oil, season with 1/2 teaspoon salt and a few turns of black pepper, and mix together to coat.

  5. Roast
    • Honey nut squash
    • Koginut squash
    • Carrot

    Roast for 1 hour, until all the veggies are tender and start to brown, then remove from the oven and let cool slightly.

  6. Add
    • Bone broth
    • Ginger
    • Fresh turmeric

    To a blender, add the bone broth, roasted veggies and garlic, ginger, fresh turmeric, ground turmeric, cumin, 2 teaspoons salt, a few more turns of black pepper, and coconut milk.

  7. Pulse
    • Bone broth

    Pulse until smooth, then add more broth to adjust the consistency to your liking.

  8. Top
    • Salt
    • Olive oil
    • Coconut milk

    Top with salt, pepper, a drizzle of olive oil and coconut milk, if desired.

Squash Soup by @bakedbymelissa

1h20

4 servings

🍯

1

Honey nut squash

1

Koginut squash

🥕

1

Carrot

🧅

0.5

Yellow onion

🧄

0.5

Garlic head

🥑

1 tbsp

Avocado oil

🧂

2.5 tsp

Salt

⚫

Black pepper

🍲

360 ml

Bone broth

🫚

1

Ginger

🫙

3

Fresh turmeric

🫙

1 tsp

Ground turmeric

🫙

1.5 tsp

Cumin

🥥

60 ml

Coconut milk

🫒

Olive oil

Preparation Steps

  1. Step 1/8

    Preheat the oven to 450F.

  2. Step 2/8

    Peel the squash, scoop out the seeds, and cut into 1 inch pieces; place on a baking sheet lined with parchment paper.

    🍯Honey nut squash
    Koginut squash
    🔪Peeler
    🔪Knife
    🪵Cutting board
    🍳Baking sheet
    📜Parchment paper

  3. Step 3/8

    Add the carrot, onion, and garlic to the baking sheet.

    🥕Carrot
    🧅Yellow onion
    🧄Garlic head
    🍳Baking sheet
    🧻Aluminum foil

  4. Step 4/8

    Drizzle with avocado oil, season with 1/2 teaspoon salt and a few turns of black pepper, and mix together to coat.

    🥑Avocado oil
    🧂Salt
    ⚫Black pepper
    🍳Baking sheet

  5. Step 5/8

    Roast for 1 hour, until all the veggies are tender and start to brown, then remove from the oven and let cool slightly.

    🍯Honey nut squash
    Koginut squash
    🥕Carrot
    🧅Yellow onion
    🧄Garlic head
    🍳Baking sheet

  6. Step 6/8

    To a blender, add the bone broth, roasted veggies and garlic, ginger, fresh turmeric, ground turmeric, cumin, 2 teaspoons salt, a few more turns of black pepper, and coconut milk.

    🍲Bone broth
    🫚Ginger
    🫙Fresh turmeric
    🫙Ground turmeric
    🫙Cumin
    🧂Salt
    ⚫Black pepper
    🥥Coconut milk
    🍯Honey nut squash
    Koginut squash
    🥕Carrot
    🧅Yellow onion
    🧄Garlic head

  7. Step 7/8

    Pulse until smooth, then add more broth to adjust the consistency to your liking.

    🍲Bone broth

  8. Step 8/8

    Top with salt, pepper, a drizzle of olive oil and coconut milk, if desired.

    🧂Salt
    ⚫Black pepper
    🫒Olive oil
    🥥Coconut milk

Composition

Ingredients

Types

Vegetables, Oils, Spices, Broth, Meat, Dairy Alternative

Ingredients

Honey nut squash, Koginut squash, Carrot, Yellow onion, Garlic head, Avocado oil, Salt, Black pepper, Bone broth, Ginger, Fresh turmeric, Ground turmeric, Cumin, Coconut milk, Olive oil

Notes

Carrot (peeled and cut into 1 inch pieces), Yellow onion (cut in half), Garlic head (wrapped in foil), Salt (total stated across recipe (1/2 tsp for roasting, 2 tsp for blending)), Black pepper (a few turns, to taste), Ginger (1 inch knob, peeled), Fresh turmeric (2 inch knobs, peeled), Coconut milk (including the solidified part at the top)

Allergens

Tree nuts

Dietetics

Dietary regimen

Low-Calorie, Paleo, Egg-Free, soy-free, Dairy-Free, Gluten-Free

Calories

180 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 24g, Fat: 8g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 500mg, Magnesium: 35mg, Iron: 1mg

Vitamins

Vitamin A: 400µg, Vitamin C: 20mg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Baking sheet, Parchment paper, Peeler, Knife, Cutting board, Aluminum foil

Appliances

Oven, Blender

Type

Type

Type Of Dish

Soup

Occasions

Everyday, Cold/flu Season Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@bakedbymelissa

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Smooth, Creamy, Velvety

Flavors

Earthy, Warm-spiced, Savory, Gingery, Slightly Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 4-5 days (Store in an airtight container,Cool before refrigerating), freezer : 2-3 months (Store in freezer-safe containers or bags,Leave room for expansion,Thaw in fridge before reheating)