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Recipe of Butternut Squash Soup
Ingredients:
- 1 medium-sized butternut squash, peeled and diced
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 apples, cored and chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsps olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- salt and pepper to taste
- fresh thyme for garnish
Instructions:
- Heat olive oil in your SENSARTE Nonstick Sauce Pan over medium heat.
- Add chopped onions and minced garlic. Sauté until onions are translucent and garlic is fragrant.
- Toss in the diced butternut squash, sliced carrots, and chopped apples. Cook for about 5-7 minutes, allowing the vegetables to soften.
- Season with ground cinnamon, nutmeg, salt, and pepper. Stir to coat the vegetables evenly with the spices.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 20-25 minutes or until the vegetables are tender.
- Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
- Stir in the coconut milk, adjusting the consistency to your liking. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld.
- Taste the soup and adjust the seasoning according to your preference.
- Ladle the butternut squash soup into bowls. Garnish with a swirl of coconut milk and fresh thyme for a burst of color and flavor. Serve and enjoy!
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