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Ingredients
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2 butternut squash
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4 tablespoons olive oil
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1 carrot, peeled and finely chopped
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1 cup finely chopped onion
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½ cup celery, finely chopped
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1 cup tomato sauce
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3 ½ teaspoons dried basil, divided
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1 teaspoon salt
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3 cups coconut milk
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2 tablespoons chopped fresh basil
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1 French baguette
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1 tablespoon olive oil
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.
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Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.
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Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.
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Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and soft, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.
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Add baked butternut squash to the pot with the tomato sauce. Mix well. Add coconut milk and fresh basil. Reduce heat, cover, and simmer 20 minutes, stirring soup occasionally.
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Preheat the oven to 325 degrees F (165 degrees C).
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Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.
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Bake baguette in the preheated oven until golden brown, about 10 minutes.
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Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return blended soup to the pot over medium heat; cook until warmed through, about 5 minutes. Adjust seasonings. Serve with warm baguette.
Cook's Note:
I sit the coconut milk can in hot water for a few minutes before opening.
Nutrition Facts (per serving)
498 | Calories |
28g | Fat |
60g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 498 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 18g | 88% |
Sodium 758mg | 33% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 8g | 29% |
Total Sugars 9g | |
Protein 10g | 20% |
Vitamin C 59mg | 65% |
Calcium 180mg | 14% |
Iron 7mg | 38% |
Potassium 1315mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.