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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Cook: 45 minutes. Ingredients:
2 teaspoons olive oil |
4 carrots, peeled and chopped |
1 small white onion, peeled and chopped |
1 minced garlic clove |
3 tablespoons diced peeled fresh ginger |
1 cup cubed peeled butternut squash |
1 diced peeled apple |
4 1/2 cups vegetable broth |
1 1/2 teaspoons sea salt, plus more to taste |
1 (12-ounce) can light coconut milk |
1 diced peeled pear, for garnish |
2 teaspoons minced chives, for garnish |
4 slices whole-wheat bread, toasted |
Directions:
1. In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 4 ingredients (through apple); sauté until fragrant.
2. Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables are tender.
3. Pulse mixture in a blender or food processor until smooth. Add coconut milk, then add salt, to taste.
4. Garnish with diced pear and chives, if desired. Serve with 1 piece of bread.
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