DinnerFeaturedRecipe Harvest Soup

May 19, 20200

DifficultyIntermediate

Test

Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins

 10 cups cooked buttermilk squash
 1 firm apple finely diced (I used a gala)
 1 yellow onion finely diced
 1 tbsp extra virgin olive oil
 1 qt chicken stock (I used homemade)
 1 coconut milk (I use regular, never light)
 2 tbsp curry powder (or to your taste)
 salt and pepper to taste

1

Saute the diced onion and apple in the extra virgin olive oil for 4 minutes.

2

Add all of the chicken stock and simmer for 10 minutes.

3

Then, add your cooked squash and all of your seasonings; simmer for 15 minutes.

4

Add 1 full can of coconut milk and if you would like a VERY creamy soup, use an immersion blender until creamy.

5

**I roasted the squash in the oven and scooped it out. At this point, you can store it in the refrigerator or freezer and use it when you want.

Ingredients

 10 cups cooked buttermilk squash
 1 firm apple finely diced (I used a gala)
 1 yellow onion finely diced
 1 tbsp extra virgin olive oil
 1 qt chicken stock (I used homemade)
 1 coconut milk (I use regular, never light)
 2 tbsp curry powder (or to your taste)
 salt and pepper to taste

Directions

1

Saute the diced onion and apple in the extra virgin olive oil for 4 minutes.

2

Add all of the chicken stock and simmer for 10 minutes.

3

Then, add your cooked squash and all of your seasonings; simmer for 15 minutes.

4

Add 1 full can of coconut milk and if you would like a VERY creamy soup, use an immersion blender until creamy.

5

**I roasted the squash in the oven and scooped it out. At this point, you can store it in the refrigerator or freezer and use it when you want.

Harvest Soup

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