Prep Time: 15 mins
Cook Time: 1.3 hours
Serves: 6
Ingredients:
× 3 Tbsp. fresh ginger, diced
× 1 cup butternut squash, cubed
× 2 tsp. extra-virgin olive oil
× 4 large carrots, chopped
× 1 medium white onions, chopped
× 2 cups low-sodium vegetable broth
× 1 clove garlic, chopped
× 2 tsp. chives, chopped
× 1 medium apple, chopped
× 1 medium pear, chopped
× 2 cups coconut milk, light
× 2 dashes sea salt to taste
× Fresh coriander to garish
Instructions:
1. In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened.
2. Add the garlic, ginger, squash, pear and apple; sauté until fragrant.
3. Add broth and salt. Reduce heat to medium-low. Simmer, covered for 45 minutes or until vegetables are tender.
4. Pulse mixture in a blender until smooth. Add coconut milk and salt to taste.
5. Garnish with chives and coriander.
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