Butternut Squash Soup
A rich and creamy butternut squash soup with a hint of sweetness, perfect for a cleanse-friendly diet.
Ingredients
1 tbsp Olive Oil;
1 large Onion, chopped;
3 cloves Garlic, minced;
1 kg Butternut Squash, peeled and cubed;
1 large Apple, peeled and chopped;
1.2 litres Vegetable Broth (no additives);
400ml Coconut Milk;
1 tsp Ground Cinnamon;
1/2 tsp Ground Nutmeg;
Sea Salt and Black Pepper to taste;
Fresh Thyme for garnish;
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened.;
Add the garlic, cooking until fragrant.;
Stir in the cubed butternut squash and chopped apple. Cook for a few minutes, allowing the flavours to blend.;
Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the squash and apple are tender, about 25 minutes.;
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.;
Stir in the coconut milk, ground cinnamon, and ground nutmeg. Season with sea salt and black pepper to taste.;
Serve hot, garnished with fresh thyme. Enjoy.;
