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Recipe of Butternut Squash Soup

Recipe of Butternut Squash Soup

by Elaine wang in Recipes

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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