◗ Ingredients:
3-4 cups of butternut squash
1 Sweet potatoes
2-3 large carrots
1 large onion
1/3-1 cup coconut milk (depending on desired creaminess)
4-5 cups veggie broth (or water)
Seasoning to taste (I add 1 tsp of garlic powder, cumin, paprika and salt)
◗ Procedures:
1) Cut to large chunks the butternut squash and sweet potato; dice the carrot and onion.
2) Heat up a pan with a splash of water or vegetable stock, add in the onion and sauté for 3-5 minutes
3) Add in the carrots and sauté for another 5-7 minutes
4) Add the butternut squash, sweet potato, vegetable broth and spices and mix it all together.
5) Bring pot to a boil and let simmer for 20-25 minutes; until all the vegetables are soft.
6) Add in the coconut milk (add more for a creamier consistency) and blend the soup; you can either use an immersion blender like I am doing today or transfer it to a blender cup to get a smoother consistency.
7) Serve and enjoy, I like adding a touch of coconut milk on top for a pop of color.
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