Butternut Squash Soup

Allergens: Coconut

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Dice the onion, press or mince the garlic.

Peel and coarsely chop the potatoes and squash.

Heat the oil in a large pot over medium heat (6/9). Sauté the onion for about 5 minutes, until translucent.

Add the garlic and cook for 1 minute.

Add the potatoes, squash and smoked paprika and sauté for 5 minutes, stirring occasionally.

Add the vegetable broth and bay leaf and simmer for about 30 minutes, until the potatoes and squash are soft.

Remove from the heat and discard the bay leaf.

Stir in the coconut milk and blend until smooth.

Season with salt and pepper.