Velvety Squash Soup
Soothing and appetizing this delicious creamy soup will truly leave you wanting for more. This Velvety Squash Soup is low on calories but is so creamy that you won’t feel guilty having it. This is a smart recipe to have in your repertoire, a definite must try!
1 butternut squash, cut lengthwise
1 sweet onion, chopped
2 cloves of garlic, chopped
1 green apple or pear, chopped
½ cup coconut milk
3 cups of water
1 table spoon sea salt
1 table spoon cold pressed coconut oil
Mint leaves for garnish
Remove the skin and the seeds from the cavity of the butternut squash and dice the squash into small cubes.
Heat a medium sized sauce pan and add oil and the squash cubes for 5-7 mins. Stir to avoid burning. Once the squash is slightly cooked, add the chopped onions, garlic, and apple/pear and sauté for 10 minutes.
When all the ingredients are tender, add water and bring to a boil. Add salt to taste. Remove from heat and blend it until velvety and smooth. No lumps should be left when done blending.
Pour the soup back in the sauce pan and place it on heat. Add the coconut milk and heat it gently, but do not bring to a boil as the fats in the coconut milk may separate from the mixture. Remove from heat and serve in soup bowls. Add the mint leaves for garnish. Serve hot!
Prep time: 10 minutes
Cooking Time: 20 minutes