Soup

Squash soup

15 minutes

60 minutes

6 servings

Ingredients
Preparation
Ingredients

1 Butternut squash

1 onion

Camelina honey

2 large carrots

1 sweet potato

1 can of coconut milk

Cumin and cary

Salt and pepper

6 cups of chicken broth

Preparation
  1. Cut the squash into two parts. Add a drizzle of camelina oil, salt and pepper.
  2. Lay flat on a baking sheet and cook 45 minutes at 400F.
  3. Sweat the onions for 1 to 2 minutes in a pan.
  4. With a fork, loosen the flesh of the cooked squash.
  5. Add the other ingredients except the coconut milk. Bring to a boil.
  6. Cook for 10 minutes over medium heat.
  7. Pass the soup in a food processor.
  8. Add the coconut milk.
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