During the colder months, we all love the comfort that a hot soup gives us. We personally love the fact that it is also a light dish that not only keeps us warm at night but that is also guilt free! We particularly love the coconut flavor that it gives. This soup is a winner on so many levels, we can guarantee it.
Ingredients
- one squash (recommend butternut squash)
- one potato
- one onion
- ½ tsp turmeric
- ¼ tsp cardamom
- salt to taste
- 1/3 can of coconut milk
- enough chicken broth to cover the vegetables
Directions
In a bit of oil, in a soup pot, saute the chopped onions. Then add the spices. Add your cut potato and squash to the mixture and saute them slightly. You are now ready to add the chicken broth until all the veggies are covered. Cook the soup until the squash is tender (around 25-30 mins). You can now puree the soup using a blender. Finish the soup with a touch of coconut milk and you are ready to serve. You can decorate with some fresh coriander leaves and you are ready to enjoy.
A quick tip on how to cut your squash: start by slicing it in half using a sharp knife. Cut it again in four making sure the pieces are equal in size and thickness. At this point, cube the vegetable, previously peeled, and place it in your pot.
Inspiration 