Kelly's butternut squash soup

Kelly's butternut squash soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Tablespoons extra virgin olive oil

  • 2

    garlic cloves, minced

  • 1

    medium onion, diced small

  • 1

    large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes

  • 2

    medium carrots, peeled and chopped

  • 1

    potato, Yukon gold or russet, cut into 1 inch cubes

  • 4

    cups vegetable stock or water

  • 1

    cup canned coconut milk

  • Salt and pepper as needed

Directions

1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes. 2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk. 3. Puree soup in a blender, working in batches so you don't overflow. Season with salt and pepper to taste. 4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil. Makes six 1-cup servings. Each serving: 219 cal, 13 g fat.


Nutrition

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