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This fast and scrumptious soup comes collectively tremendous shortly with the assistance of the On the spot Pot and tastes like a heat hug due to the mix of warming spices. An incredible hearty soup as it’s, or topped with shrimp or hen. Good for the drizzly spring days and a good way to make use of up the rest of the hoard of butternut squash left in your pantry or storage. This soup is certainly one of my favorites to batch prep and freeze as a result of it scales so simply and retains its silky texture even after defrosting, and since it’s blended you don’t have to spend a ton of time prepping your elements both! You actually can’t go mistaken having soup in your freezer stash for these days the place you’re quick on time or power and also you simply need one thing heat and comforting.
Don’t have an On the spot Pot? It may be made with out by roasting the squash on a sheet pan, coated with foil in a 350 diploma F oven for 30-45 minutes (till tender), then full the remaining steps in a heavy-bottomed pot on the stovetop.
Curried Squash Soup with Lemongrass
- 1 kabocha/kuri kuri squash (or pie pumpkin), halved with seeds eliminated
- 2 tablespoons coconut oil
- 4 cloves crushed garlic
- ½ cup coconut cream (extra to garnish if desired)
- 2 cups hen bone broth
- 1 stalk lemongrass, roughly chopped or grated
- 1 teaspoon salt
- 1 teaspoon floor ginger
- 1 teaspoon floor turmeric
- ¼ teaspoon floor cinnamon
- 1 medium onion, roughly chopped