Butternut Squash soup
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)