![]() Want More Squash Recipes? Check these out: To prevent freezer burn, make sure to let the soup cool completely then seal with a lid and freeze. I personally love these OXO glass containers as they have the best seal. When properly sealed, the soup will keep for up to 5 days and it can also be frozen for several months. Since the soup itself is light on protein this is a good way to round it out for a meal. We usually serve ours alongside a large salad topped with nuts and a nice crusty whole grain bread. Blend Until Smooth– Transfer everything to a blender (or keep it in the pot using an immersion blender) and blend on high until smooth and creamy.Pour in the Liquid– Add the broth and coconut milk to the pot then bring to a low boil and cook for about 5-10 minutes, or until the apples are softened.Add the Squash to the Pot– Once the squash is cool enough to handle (or you can handle it carefully with an oven mitt), use a spoon to scoop out the roasted flesh in to the pot.Continue to cook for about 5-7 minutes more. Add the garlic, ginger, apples and spices. Sauté the Vegetables– warm the olive oil in a large pot then sauté the mirepoix for 5 minutes.Cook for about 45 minutes, or until the soft is pliable when squeezed with an oven mitt. Roast the Squash– cut off the stem, slice it in half, scoop out the seeds then oil the flesh and place it face down on a baking sheet.I personally don’t enjoy the flavor of light coconut milk so I wouldn’t use it but if you like it then feel free to do so! You could also use light coconut milk if you’re looking for something lower in fat. Again, totally up to you if you want to stick with 1 cup. ![]() So instead of using 1 cup, I just dump the whole can in the pot. Full fat canned coconut milk creates the best texture but if I open a can, I like to use the entire thing in the recipe.
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