The Everyday Heart-Healthy Cookbook by Breeana Pooler

Author:Breeana Pooler
Language: eng
Format: epub
ISBN: 9781510766846
Publisher: Skyhorse
Published: 2021-01-15T00:00:00+00:00

Toppings:

Additional coconut cream for drizzling

Fresh thyme, as desired

Dash of cayenne pepper (For added spice)

1. Fill a medium-sized stockpot with water and bring it to a boil. Add in the butternut squash, celery, and carrots. Boil for 8–10 minutes or until everything is softened and fork tender. Drain and set aside.

2. In a Dutch oven or large stockpot, sauté the onions, whole garlic cloves, and thyme in olive oil about 5 minutes or until the onions are translucent. You don’t need to chop anything too small as you will puree it afterwards. Add the boiled butternut squash, carrots, celery, onions, garlic, and thyme to a high-power blender along with the coconut cream and chicken broth and blend everything on high speed until the soup is completely smooth. Transfer the pureed soup back to the pot. If you have an immersion blender you can skip this step and simply place everything in your Dutch oven and blend until the soup is smooth. Add in all the spices and allow to soup to simmer on low at least 30 minutes before serving.

3. Top the soup with additional coconut cream, thyme, and cayenne pepper.

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