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Butternut Squash and Carrot Soup

This delicious and warming root vegetable soup is great for adding needed Vitamin C in your diet.

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Ingredients:

  • 1 1/2 cup peeled butternut squash
  • 1 cup carrots
  • 1/3 cup white onion or leeks
  • 2 Tbsp olive oil
  • 2 sprigs rosemary
  • 1 14 oz. can chicken broth
  • 2 Tbsp coconut milk or half and half
  • Dollop for top optional: Sour Cream or plain yogurt

Steps:

  1. Cut peeled butternut squash, onion and carrots into 1/2 inch pieces.
  2. Mix with rosemary and 2 tablespoons olive oil and place on a baking pan, single layer thick.
  3. Place in a preheated 450 degree F oven for 20 minutes, stirring once to lightly brown.
  4. Remove and discard rosemary.
  5. Transfer half of the vegetables to a blend or food processor and add half the broth. Blend until almost smooth. Reserve in a pot and repeat with the second half of the veggies and broth until smooth.
  6. Put all the mixture together and add in the coconut milk and stir.
  7. Garnish with a dollop of sour cream or yogurt and sprig of rosemary if desired.
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Food and Recipes Recipes Soups VegetableJanuary 7, 2021
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