How to make CreamySquash Soup
Prep
Time: 5 minutes|Cook
Time: 25 minutes|Serves:
1
2 cups cubed squash
¼ cup basil leaves
½ cup soft-jelly coconut cream
2 cups cubed squash
¼ cup basil leaves
½ cup soft-jelly coconut cream
Extra:
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper
1 tablespoon grapeseed oil
1 cup vegetable broth, homemade
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper
1 tablespoon grapeseed oil
1 cup vegetable broth, homemade
1. Take a medium saucepan, place over medium
heat, add the oil and
when hot, add the onion, then cook for 5 minutes or until soft.
when hot, add the onion, then cook for 5 minutes or until soft.
2. Add the pumpkin, cook for 10 minutes until
golden brown and
starting to soften, pour in the vegetable stock, season with salt and
pepper and then bring the soup to a boil.
starting to soften, pour in the vegetable stock, season with salt and
pepper and then bring the soup to a boil.
3. Change the heat to medium and then simmer the
soup for 10
minutes until the squash becomes very soft.
minutes until the squash becomes very soft.
4. Remove the pan from the heat, puree it with a
stick blender until smooth and then garnish with basil.
Per
Serving:
183 Calories, 14.4 g Fats, 1.9 g Protein, 13.4 g Carbohydrates, 2.7 g Fiber
183 Calories, 14.4 g Fats, 1.9 g Protein, 13.4 g Carbohydrates, 2.7 g Fiber
