spicy beans and corn soup


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Butternut squash and carrot soup

My daughter has become a soupaholic these days and wants it most days for dinner. Pumpkin seems to be her favorite and I am making the most of this new like.  
Combining different veggies which seem to have worked as well. So the other day I made this delicious soup with squash and carrots. This is an easy to prepare recipe. I have used coconut cream and it tasted great but you can use heavy cream instead.

You need –

  • Butternut squash – 250 grams, skin off and cubed
  • Carrot – 1, cubed
  • Onion – 1, sliced
  • Garlic – 2 cloves
  • Vegetable stock – 500 mls
  • Butter – 1 tablespoon
  • Coconut cream – 1/4 cup
  • salt and pepper

How to-

Heat oil in large sauce pan and add the onions, garlic. Cook till soft. Add in the squash and carrots. Cook for a minute.

Add the vegetable stock and cook for about 30-35 minutes or until carrots and squash are soft. Just before turning off the heat add the coconut cream. stir well and turn off the heat.

In a blender or food processor, blend the soup until smooth. If the soup is too thick, add a bit of hot water to adjust the consistency.

Season with salt, pepper and serve.