Thursday, January 9, 2014

Butternut Squash Soup

20 minutes to delicious and nutritious

2 12oz. bags of ready-to-use butternut squash
1 medium onion diced
2 garlic cloves minced
1 medium granny smith apple peeled and chopped
1 carrot peeled and chopped
28 oz. Swanson Thai ginger flavor infused broth
1 tablespoon coconut oil
Salt to taste
Pinch of black pepper

  • Heat the coconut oil in a pot on medium heat
  • Add diced onions, apples and carrots allow onions to begin sweating
  • Add the garlic, salt and pepper
  • When onions are translucent, add the Thai ginger stock
  •  Bring to a light boil.
  • Add the butternut squash
  • Cook for roughly 15 minutes until veggies are tender but not mushy
  • Add the veggies to the blender to create a puree
  • Add more broth to the blender if needed

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