I find having a pot of soup in the fridge over the holidays to be a
saving grace! Soup is easy to prepare, vegetable soups like this one are packed
full of delicious vegetables and because it’s homemade I know exactly want went
into it!
Soup makes a great quick warm lunch after skating or tobogganing. It's also a great light dinner before you head out to a holiday party.
Ingredient
- 2 tsp olive oil
- 1 lb sweet potato, peeled and cut into cubes
- 1 lb butternut squash, peeled and cut into cubes
- ½ cup chopped onion
- 1 L low-sodium chicken broth
- 1 can light coconut milk
- ½ tsp ground cumin
- ½ tsp ground red pepper, or more to taste
Directions
- In a large stock pot, heat oil on medium heat. Add onion and cook until soften, about 5 minutes.
- Add in sweet potato, squash and chicken broth. Bring to a boil and simmer until vegetables are soft about 20 minutes.
- Remove from heat and puree soup using an immersion blender.
- Add coconut milk, cumin and red pepper. On medium-low heat cook until heated but do not boil.
Shannon RD
This was delicious!
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