Cooking with Kat : Butternut Squash Soup
Автор: Lee Health
Загружено: 2025-11-11
Просмотров: 14
Ingredients:
• 3 Tbsp. unsalted grass fed butter or olive oil
• 2 shallots or one small onion, small dice
• 2 medium carrots, small dice
• 1 celery rib, small dice
• 1 large green Granny Smith apple, cored and chopped
• 1 butternut squash, peeled and chopped ~ 8 cups
• 4 cups broth (chicken or vegetable)
• Nutmeg, cinnamon, salt and pepper to taste
• 1 Tbsp. hemp seeds for serving
• For extra creaminess, add 1 can of coconut milk
Instructions:
1. In a Dutch oven, heat butter on low. Sauté shallot, carrot, celery and apple until soft ~ 10 minutes.
2. Add the butternut squash and broth. If you want extra creaminess, you can add the coconut milk into pot now.
3. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
4. Use an immersion blender to purée the soup. If you want it very creamy you can transfer it in batches into a food processor or blender.
5. Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.
6. To serve: Put soup in a bowl and sprinkle with hemp seeds.
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