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BETH’S VEGETARIAN BUTTERNUT SQUASH COCONUT SOUP RECIPE
Serves 8-10 as a starter
INGREDIENTS:
2 tbsp (30 ml) olive oil
1 ¾ cup (260 g) of yellow onions, diced
1 cup (150 g) of carrots, diced
1 cup (150 g) celery, diced
1 garlic clove, sliced
½ tsp (2.5 ml) salt
freshly cracked pepper to taste
(1) 3-1/2 lb (1575 g) Butternut squash, cut into 2 in chunks
6 cups (1440 ml) Swanson® Vegetable Broth
1 ½ cups (360 ml) coconut milk + 3 tbsp for garnish
3 tbsp (45 ml) fresh cilantro
1 tsp red pepper flakes
METHOD:
Heat olive oil in a large stockpot. Add the onions, carrots, celery and garlic, season with ½ tsp salt. Sautee vegetables until tender. Then add the squash and the broth.
Simmer vegetables in broth under squash is fork tender, about 10 minutes. Then transfer soup to a blender and puree in batches until smooth. Transfer soup back into a cleaned out stock pot. Add coconut milk, add salt and pepper to taste.*
To serve:
Ladle out soup into bowls, garnish with 1 tsp of coconut milk drizzled on top, a few red pepper flakes and some roughly chopped cilantro.
*NOTE: Soup can be made a day in advance up to this point, cooled and refrigerated. To reheat, place back in pot and bring up to temperature slowly until warmed through. Then garnish as directed.
PLEASE NOTE: This video has been sponsored by Swanson®. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.
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