Butternut Squash Soup Recipe
Ingredients
– 1 kg butternut squash, peeled and chopped into cubes
– 1 large onion, diced
– 2 garlic cloves, minced
– 1 tsp ground cumin
– 1/2 tsp ground nutmeg
– 1.5 L vegetable broth
– 1 cup coconut milk
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh parsley, for garnish
Method
1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, around 5 minutes.
2. Stir in minced garlic, cumin, and nutmeg. Cook for about 2 minutes until fragrant.
3. Add the cubed butternut squash and pour in the vegetable broth. Bring to a boil.
4. Once boiling, reduce heat and let simmer for 20-25 minutes until the squash is tender.
5. Blend the soup until smooth. Stir in coconut milk and season with salt and pepper. Garnish with fresh parsley before serving.
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