It is time for a delicious Autumn recipe! This Butternut Squash soup is wonderful this time of year. After finding it online, I have made this soup several times with my mother. It is fantastic! You can serve it as an easy any day of the week dinner with a slice of multigrain or sourdough bread with butter, and a salad on the side. My mother and I use heavy cream instead of coconut milk. Please try it and feel free to leave me a comment.
Yields: 6 servings
Ingredients
2 lb. cubed butternut squash
1 medium onion, halved and sliced into wedges
4 cloves garlic, peeled
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 tbsp. avocado oil, or another heat-safe oil
2 c. chicken broth or more, as needed
1 can (about 13 1/2 oz. size) coconut milk, or 1 cup heavy cream
Diced apple and crumbled, cooked bacon, optional
Directions
1. Preheat oven to 425ºF
2. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper, and drizzle oil over top. Use your hands to toss everything around so it is evenly coated
3. Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking
4. Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth
5. Stir in coconut milk or cream. Add a little more salt, if needed, before serving
6. Optional: Top with diced apple and crumbled and/or cooked bacon
Suggestion for Dessert:
Warm chocolate chip cookie with a small scoop of vanilla or chocolate ice cream. Put cookie in the microwave for 15-seconds then add ice cream on the top or side.
Source of Information: Google Search
Until Next Week, Stay Safe and Well!
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