Ingredients
1 can of pumpkin puree
1 medium butternut squash (about 1 lb)
1 tsp. Coconut oil for brushing
Salt and black pepper
1 medium onion (chopped)
1 celery stalk (chopped)
2 medium carrots (chopped)
3 garlic cloves (minced)
6 cups chicken broth (Vegetable broth if vegetarian)
Make It Happen
Preheat oven to 390 F. Cut squash in half and spoon the seeds out. Bake it for 40 minutes Remove squash from oven and let it cool In a cooking pan heat coconut oil and sauté chopped onion, celery and carrot until light brown. Scoop the squash and mix it with the sauté vegetables. Add Pumpkin puree. In a pot add 5 of chicken or vegetable broth and bring to boil. Reduce heat and cover for 20 minutes In a food processor or blender pour the soup and mix it until smooth consistency is reach. Slowly add remaining chicken or vegetable broth and mix in low speed.
This content was published by Chef Miami and shared with HUMANFITPROJECT.com
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