Empty My Fridge
How to Make Butternut Squash Soup | Hilah Cooking
Ingredients
- Butternut squash1 ½ lb
- Butter2 tbsp
- Onion · diced1 cup
- Salt¼ tsp
- Curry · powder½ tsp
- Garlic · minced2 tsp
- Apple · peeled cubed1
- Vegetable broth4 cups
- Lemon3 tbsp
- Coconut · shredded¼ cups
- Parsley · minced¼ cups
- Jalapeño chili · minced2 tbsp
Instructions
- Peel the squash, remove the seeds and cut into 1-inch chunks.
- Melt the butter in a large pot over medium-high heat, add the onion and sauté about 5 minutes until it begins to brown.
- Add the garlic, salt, curry powder, squash and 1/2 cup water.
- Cover tightly, reduce the heat to medium and cook 15 minutes until the squash is tender.
- Add the apple and cook, covered, for another 5 minutes.
- Add half the stock and puree the soup. Add the remaining stock and reheat until steaming.
- Meanwhile, combine all the relish ingredients in a small bowl and spoon over the soup when serving.
Summarized from Hilah Cooking's video. Watch it for the details.
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