Creamy Butternut Squash Soup With Toast







A recipe allowed in a / diet.

Let’s substitute croutons with star-shaped toasted bread for this super-creamy and warming butternut squash and other goodies soup. It’s dairy-free and nutty, like in ‘coconutty’. And you are just one step from making it vegetarian if you so desire. Replace the Cheddar with a rennet-free version and there you have it.

Nutritional Chart

Calories: 494 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 9 g
  • 36 g
  • 40 g

Ingredients Needed for Creamy Butternut Squash Soup With Toast

1 tablespoon coconut oil
1 onion, diced
3 garlic cloves, crushed or minced
1 teaspoon ginger, shredded
7 ounces butternut squash, cubed
2 carrots, sliced
5 ounces sweet potato, cubed
4 ounces zucchini, cubed
4 cups of water
lemon zest
2 cups of coconut milk
1 tablespoon lime juice
5 slices of bread
Cheddar cheese, grated
chia seeds

How to Make Creamy Butternut Squash Soup With Toast

  1. Add the coconut oil to a pot over low heat. Cook and stir until it melts.
  2. Add the onion, garlic, and ginger. Cook and stir until tender.
  3. Season with salt. Add the butternut squash, carrots, sweet potato, and zucchini. Pour the water over them and stir in.
  4. Simmer for 30 minutes, while occasionally stirring in.
  5. Season with lemon zest, add the coconut milk and lime juice.
  6. Mash all using a vertical blender. Remove from heat.
  7. Cut star-shaped forms from the crumb of each bread slice using different-sized cookie cutters.
  8. Line a baking tray with parchment paper and transfer the crumb stars on it. Top with grated Cheddar and garnish with chia seeds.
  9. Cook for 5-7 minutes at 360⁰F/180⁰C.
  10. Serve the soup with toast stars and garnished with more chia seeds.

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