Are you looking for a delicious and nutritious soup to warm you up on a chilly day? Look no further than this easy butternut squash soup recipe. Packed with vitamins and minerals, this soup is not only tasty but also good for you.
Kitchen Must Have: Hamilton Beach Soup Maker
Ingredients
- 1 medium butternut squash
- 2 cups vegetable broth
- 1.5 carrots
- 1 apples
- 1 yellow onions
- 3-4 cloves garlic
- 2 sprigs fresh sage leaves
- 1 teaspoons fine sea salt
- 1/2 teaspoon black pepper, freshly cracked
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 can coconut milk
Optional toppings
- Coriandar/Parsley
- Red cabbage
- Pistachios
- Roasted pumpkin seeds
- Sriracha
Directions
- Prepare vegetables. Slice both ends of butternut squash and discard. Peel with a Y peeler and dice into 1 to 1 1½-inch cubes. Peel carrots and roughly chop into a few pieces. Peel onion and roughly chop into 8 pieces. Core the apples, leave peel on, and roughly chop. Peel garlic and slice each clove in half.
- Add all ingredients EXCEPT the coconut milk, to soup maker. Reserve the coconut milk to add when the soup is done cooking.
- Set your Soup Maker to SMOOTH and press START.
- When all ingredients are fork tender, carefully remove lid and remove the sage leaves from the soup.
- Add up to the full can of coconut milk and use the BLEND mode to incorporate.
- Serve with your favourite toppings.
Makes: 8 servings