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Butternut Squash and Tomato Soup
EL INVITADO DE INVIERNO
Description
Warm and savory, this Butternut Squash and Tomato Soup makes a great wintertime lunch or dinner entree, especially when served with hot and melty grilled cheese sandwiches. Roasted before being blended, the butternut squash, tomato, and garlic have a rich savory flavor. Blended until smooth and creamy, the vegetable soup is flavored with Ras el hanout seasoning to taste and heated until ready to serve. Low in calories, this Butternut Squash and Tomato Soup is also vegetarian, gluten free, and vegan.
Ingredients
- 1 butternut squash (medium-small, unpeeled and quartered)
- 5 tomatoes (halved)
- 5 garlic cloves (unpeeled)
- olive oil
- 1 onion
- 8 oz. water
- 1/2 Tbsp. spice (ras al hanout)
- salt
Directions
- Preheat the oven to 180 degrees Celsius.
- Place the butternut squash, tomatoes, and garlic cloves on a baking tray lined with aluminum foil. Drizzle olive oil over them.
- Wrap the whole onion in aluminum foil. Add everything to the oven to bake for 30 minutes. Check the garlic cloves after about 10 minutes and remove them first.
NutritionView More
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| Calories140Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium820mg23% |
| Protein3g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A270% |
| Vitamin C80% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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