This delicious and warming root vegetable soup is great for adding needed Vitamin C in your diet.
Advertisement
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:
Cut peeled butternut squash, onion and carrots into 1/2 inch pieces.
Mix with rosemary and 2 tablespoons olive oil and place on a baking pan, single layer thick.
Place in a preheated 450 degree F oven for 20 minutes, stirring once to lightly brown.
Advertisement
Remove and discard rosemary.
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.
Put all the mixture together and add in the coconut milk and stir.
Garnish with a dollop of sour cream or yogurt and sprig of rosemary if desired.
This delicious and warming root vegetable soup is great for adding needed Vitamin C in your diet.
