Maybe it is not the season for butternut squash but,
I love this soup and very often appears on my table, that why I want to show you delicious recipe . It has great advantages is full-bodied and at the same time doesn’t make you fat. What can anyone ask for more? Taste? The taste is amazing, the aroma makes you hungry. Yummy… My husband is not a big fan of soups, but this he loves.
Butternut squash is a well-balanced food source that is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.
With all my heart I recommend you this soup!
What we need:
1 medium butternut squash
2 sweet potatoes
4 cloves garlic
2 tablespoons olive oil
4 cup vegetable broth
1/2 can of coconut milk
little bit of nutmeg
How we do it:
- Preheat the oven to a temperature of 400 º F.
- Cut the squash in half and remove the seeds. Cut into large cubes (skin should peel). Sweet potatoes cut big quarters. Put the vegetables to the baking sheet and sprinkle lightly with olive oil. Bake for about 20-30 minutes, until they begin to scorch.
- Heat the olive oil in a pan and fry the chopped onion and almost on the end add garlic.
- Remove the vegetables from the oven and gently remove the skin from potatoes.
- To pan add the pumpkin and sweet potatoes, onions and garlic, fry a whole by 3 minutes.
- Add the broth to the vegetables and cook for about 20 minutes, until the vegetables are soft and cooked.
- When the vegetables have softened the whole mix to a smooth cream.
- Reduce heat and add 1/2 can of unsweetened coconut milk, you can add more if you like intense flavor of coconut. Add a little bit of nutmeg (you have to know that nutmeg has an intense flavor, if is too much it can dominate the taste of your soup), add salt, pepper and chili pepper.
- Serve with roast pumpkin seeds and sesame seeds – I also added a spoonful of yogurt to soften the taste.