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butternut squash soup

Autumn Sweet Spice Butternut Squash Soup

A healthy and delicious fall soup with warming sweet and earthy aromatic blends.
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Prep Time 10 days
Cook Time 40 days
Total Time 50 days
Servings: 7
Course: Soup
Ingredients Method

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 shallot
  • 3/4 cup onion (yellow or white), diced
  • 1 cup shredded carrots
  • 6 oz apple, died
  • 2 tsp ground cumin
  • 1 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 lbs butternut squash, cubed
  • 2.5 cups vegetable broth
  • 6 oz light coconut milk

Method
 

  1. Heat extra virgin olive oil in pan and sauté diced shallot and onion for 5-6 minutes.
  2. Add carrots, apples and spices (cumin, nutmeg, salt and pepper) and stir for 1 minute.
  3. Add butternut squash and vegetable broth and stir.
  4. Boil and then cover dish and reduce to simmer for 15-20 minutes or until the vegetables are soft.
  5. Remove from heat and puree with immersion blender. You can also transfer mixture and blend in food processor. Blend until smooth.
  6. Return to heat and add coconut milk, stir and adjust seasonings.