Creamy butternut squash soup recipe. |
Creamy butternut squash soup recipe.
This recipe is suitable for vegans and vegetarians as well as carnivores. A delicious, hearty quick meal for cold winter nights as well as in sunnier weather.
Preparation time: 20 minutes
Cooking Time: 9 hours
Serves: 6
Ingredients:
2 kg (4lbs) peeled and diced butternut squash
1 400ml tin (14oz) organic coconut milk
1 ¼ litre (45 fl oz) of vegetable stock broth
1 finely chopped carrot
1 granny smith apple, peeled & finely chopped
1 small onion finely chopped
70ml (2.5 fl oz) lemon juice
1 tbsp cumin
Black pepper and salt to taste
Recipe:
1/ Combine all the ingredients except the coconut milk in the slow-cooker, cover, cooking on low for 8 hours.
2/ When cooked, stir in the coconut milk, season with salt and pepper to taste.
3/ Transfer soup to food processor or use a blender and blend until creamy.
4/ Serve and enjoy.
5/ For left-over soup, transfer to a soup easy-seal freezer bag like this and store in freezer.
Preparation time: 20 minutes
Cooking Time: 9 hours
Serves: 6
Ingredients:
2 kg (4lbs) peeled and diced butternut squash
1 400ml tin (14oz) organic coconut milk
1 ¼ litre (45 fl oz) of vegetable stock broth
1 finely chopped carrot
1 granny smith apple, peeled & finely chopped
1 small onion finely chopped
70ml (2.5 fl oz) lemon juice
1 tbsp cumin
Black pepper and salt to taste
Recipe:
1/ Combine all the ingredients except the coconut milk in the slow-cooker, cover, cooking on low for 8 hours.
2/ When cooked, stir in the coconut milk, season with salt and pepper to taste.
3/ Transfer soup to food processor or use a blender and blend until creamy.
4/ Serve and enjoy.
5/ For left-over soup, transfer to a soup easy-seal freezer bag like this and store in freezer.