Butternut Squash soup

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Description

Butternut squash can be cooked either in pressure cooker for 10 minutes or over the stove-top for 40-50 minutes.

We cooked the squash in the pressure cooker.

Directions:

Cover the cut pieces of squash with vegetable broth and cook it in pressure cooker. Let it cool for some time. Blend the squash in a high powered blender until smooth. For thicker and creamier soup add coconut milk and blend for 10-15 seconds.

Ingredients

1 medium sized butternut squash, peeled, seeded and cubed
1 liter of low-sodium vegetable broth
3-4 tablespoons of coconut milk (optional)
salt (for taste - optional)
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