If you want a delicious and creamy squash soup without the cream, you need to try this one!
~Vegan & Gluten-Free~
Photo: by Mandy Hengeveld
Ingredients:
1 Butternut squash, peeled and cubed
2 medium Yams, peeled and cubed
1 large Onion, diced
3 cloves Garlic, diced
3 tbsp Coconut oil
8 cups Vegetable broth
1 can Organic coconut cream, BPA free can
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Cayenne pepper (or more if you like it more spicy)
Salt & pepper to taste
1 Green onion, chopped (optional as garnish)
1/4 cup Pine nuts (optional as a garnish)
Bring to a boil 8 cups of vegetable stock in a large pot and add butternut squash and yam. In a frying pan sauté onions in coconut oil until translucent, add garlic and sauté for another few minutes. Add to pot and stir. Simmer on medium heat until yam and squash is soft. Use a blender to puree the soup, filling the blender only half full each time. Return blended soup into pot and add coconut cream, cinnamon, nutmeg, salt, pepper and cayenne pepper. Simmer on low for another 15-20 minutes. Serve with green onions and pine nuts as a garnish if desired.
Makes about 8-10 servings
Prep and cooking time:
Prep ~ 10 minutes
Cooking ~ 50 minutes
Total time: ~60 minutes
Love the power of food:
Butternut squash & yams
Butternut squash and yams are both high in carotenes. This phytonutrients has powerful antioxidants and research suggests that a diet high in carotenes offers protection against developing certain cancers, such as lung, skin, uterine, cervical, and gastrointestinal. Butternut squash is also high in vitamin C, vitamin B1, folic acid, pantothenic acid, potassium and dietary fibre.
The yam is high in vitamin C, vitamin B6, biotin, pantothenic acid, vitamin B2, manganese, copper and dietary fibre.
With such a nutritional line up like this you would be crazy to miss out on this deliciously loaded with goodness soup!
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