Cold days are back! It's time for me to include soups in my diet. I thought I'd cook my classic butternut soup but I found this one here where the author adds some other vegetables and vanilla to the recipe. I didn't know what the result would be, but I can say it's special...very special! I really love it.
The original recipe calls for 1/2 tsp curry and 600g water, but I altered this a bit to adapt it to my own taste (i.e. 1/4 tsp curry and 550g water + 50g coconut milk). The reason I added coconut milk is that coconut and curry go well together and taste great when mixed.
This recipe is
Gluten-free
Not IC/PBS friendly
Dairy-free
Vegan
Carb low
"A cup of cubed butternut squash ... provides 580mg of Potassium, more than the amount available in a banana". Mexico Bariatric Services
You'll need
700g butternut squash
500g water
30g coconut milk
300g potatoes
300g carrots
1 Vanilla pod
1/4 tsp curry
0.5 tsp salt
0.5 tsp pepper
Instructions
Peel and cut vegetables in pieces
Place all the ingredients in the bowl. Make sure the vanilla pod is split. Mix 20min/ 100°C/ Speed 1 - Reverse blades
Remove vanilla. Mix 40sec/ Speed 10
Enjoy!
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