As I said last night, I have a soup recipe to share with you this morning! And it is d-e-l-i-c-i-o-u-s. And easy to make!
Get your ingredients together.
Peel, cut and chop fruits and veggies.
Cook onion and spices.
Add fruits, veggies and broth. Bring to a boil and simmer.
Blend everything together and eat a delicious soup.
- 1 small butternut squash, peeled and cut in pieces
- 3 sweet potatoes, peeled and cut in pieces
- 3 small to medium apples (I used McIntosh), peeled and cut in pieces
- 1/2 white onion, coarsely chopped
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1-2 tbsp olive oil
- 900 ml vegetable broth
- 1 can (400 ml) coconut milk
- Salt, pepper to taste
Directions: Pour oil in a 6-quart pot and place on medium heat. Add onion and cook until it begins to be translucent. Add cinnamon and nutmeg and cook for 30 seconds. Add squash, potatoes, apples and broth. Add just enough water to cover the veggies by 1-inch. Bring to a boil, reduce heat, cover and simmer for 30-40 minutes.
Add salt, pepper and coconut cream: when opening the coconut milk, scoop out the cream on top and leave the water. Using an immersion blender, puree the soup. If using a regular blender, let soup cool for about 20 minutes before blending.
Makes approximately 12 cups.
Can be frozen.
Nutrition facts (1 cup): 128 calories, 61 calories from fat, 7 g fat, 6 g saturated fat, 0 g trans fat, 0 mg cholesterol, 204 mg sodium, 16 g carbohydrates, 2 g fiber, 6 g sugars, 2 g protein
I’m going to Starbucks all day to study.
See you tonight!