Dr. Ann’s Butternut Squash Soup Recipe


November 1, 2019 •

Dr. Ann’s Butternut Squash Soup Recipe

Butternut Squash Soup with Beans

This is a wonderful Sunday night time soup for the cooler months.

Ingredients

  • three lbs butternut squash, peeled, seeded, and minimize into half in chunks

  • 1 massive onion, chopped

  • three cloves garlic, minced

  • 1 tbsp chopped recent thyme leaves

  • three tbsp further virgin olive oil

  • four+ cups hen or vegetable broth

  • 1 half tbsp chopped recent sage

  • Greek-style plain yogurt

  • salt and pepper to style

Directions

Heat the olive oil over medium excessive warmth in a inventory pot. Add onion and salt, cooking till softened, about 5 minutes. Add thyme and garlic and prepare dinner for three extra minutes. Add squash and improve warmth simply barely, stirring incessantly till the squash is caramelized in some areas. Add broth, convey to a boil, scale back warmth, cowl with a lid, and simmer till squash is tender. Add the sage. Allow to chill, then puree in a blender or meals processor. Return to pot and reheat. Season to style with salt and pepper and serve with a dollop of Greek-style plain yogurt.

This soup permits for lots of freedom within the kitchen. Here are some concepts for variations:

  • Replace thyme with 2 tbsp curry powder and half tbsp ginger, and sage with 1/three cup chopped cilantro, and prime with yogurt and toasted cashews
  • Use coconut milk to exchange half the broth
  • Add different greens resembling cauliflower or carrots
  • Replace thyme with 1 tbsp minced recent ginger, add 1 inexperienced apple apple together with the squash, prime with yogurt and cashews

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