Creamy Butternut Squash Soup
Starting the year off with a warm cozy hug of a meal!! Cos who doesn’t need a hug!?
Pumpkin soup will forever remind me of home. I haven’t been back home in Australia eating mums soup for 12 years! So this is such a special one. I created this soup with love, fun, and a quirky lil smile and so excited to share it with you. Spread the love with a big bowl of my creamy, silky smooth DELICIOUS soup!!
Equipment
- blender
Ingredients
- 1 large butternut pumpkin
- 4 cups veggie broth
- 5 garlic cloves chopped
- ½ cup coconut cream
- 1 large brown onion diced
- ¼ tsp turmeric
- dash of cayenne
- 1 tbs olive oil
- freshly ground pepper
- ½ tsp sea salt
- asparagus for garnish
- dill for garnish
Instructions
- In a large pot. Add your olive oil, garlic, turmeric and onions and sweat them till fragrant. Then add your diced pumpkin and stir fir a few minutes till the pumpkin gains a little color.
- Then add your broth, salt, pepper. Bring to a boil, cover, reduce heat and simmer until the pumpkin is thoroughly cooked.
- Uncover and remove from heat. Stir in coconut cream the transfer to a blender. Blitz until smooth and creamy, pour into your bowl and add a splash of coconut cream, steamed asparagus and dill to garnish.