Good Lifestyle

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

1. Heat the olive oil in a large heavy bottom pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 4 minutes. Add the rosemary and squash and cook for another minute.
3. 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.
4. 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.

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