Soup squash 30 morsurdilt
Adding generous amounts of rosemary makes this soup squash raised the most fragrant we have ever had!
Need to prepare quick and healthy breakfast healthy? The soup in its many forms is always a good choice. A simple recipe with just a few staple ingredients, thisTout 30 The butternut squash soup is quite aromatic with the addition of a generous amount of fresh rosemary. The coconut milk makes pulviseuse creamy consistency. After serving, the bowl can be dressed with coconut cream swirl or chopped fresh herbs.
Give 2 to 4 servings
Ingredients
2 tablespoons of olive oil
1/2 yellow onion, diced
Three tablespoons of chopped fresh rosemary
1 large butternut squash, peeled and cubed (about 3 cups)
2 cups vegetable broth
3/4 coconut milk cup canned
1 C. TSP salt
1/4 c. Trette pepper black
How to do it
- Heat the olive oil in a large heavy bottom pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 4 minutes. Add the rosemary and squash and cook for another minute.
- Add the stock and coconut milk and bring to a boil. Reduce to simmer and cook for 15 to 20 minutes or until the squash can be easily pierced with a fork.
- Season with salt and pepper. Mix gently until either directly in the pot with an immersion blender or carefully transfer hot soup to a blender.
