This spicy and sour Thai-Spiced Butternut Squash Soup is a great easy vegan appetizer!
NUTRITION INFORMATION: Yields 4 servings. Amount per serving: Calories: 237, Total Fat 8.4g, Saturated Fat: 1.2g, Sodium: 7662mg, Cholesterol: 0mg, Total Carbohydrate: 40.5g, Dietary Fiber: 6g, Sugar: 10.2g, Protein 5.5g
Roasting Butternut Squash: For this soup, you’re going to want pick a squash that is about 3 pounds. Cut the squash in half, dig out the seeds, and rub 1/2 tablespoon of olive oil onto each half. Bake at 350ºF (175ºC) for 45 to 55 minutes, or until the squash is easily pierced with a fork. Scoop out the butternut squash flesh for the soup. You’ll end up with a bit more squash than you need for the soup. Save the remainder for butternut squash cookies!