The easiest way to download video and gallery from Lemon8 app
Desktop: Right-Click and select "Save link as..." to download.
VIDEO | |||
MP4 | Original Video | Download | |
PHOTOS | |||
JPEG | Download |
π° ππππππ ππππ πππ π²ππ£π’ ππππππ π π§π§ π₯£ is Iβm sure something that many are craving now thatβs itβs starting to get pretty cold. βοΈ if you head to your local grocery store or farmers market youβll find many different kinds of squash. For this recipe you can use which ever squash you like but butternut squash is my favorite for this because it has a mild sweet, buttery taste compared to other squash that are more earthy such as acorn.
β Sweet Potato Garlic and Squash Soup β
β 6 servings
Ingredients:
βοΈ 1 large sweet potato
βοΈ 1 small butternut squash
βοΈ 3 bulbs garlic
βοΈ 1 white onion
βοΈ 2 shallots
βοΈ 2 cups coconut milk
βοΈ 2 cups vegetable broth
βοΈ 1/2 cup and 2 Tbsps olive oil
βοΈ dash salt & pepper
βοΈ fresh herbs like tarragon, thyme or rosemary
βοΈ 1/2 Tsp red pepper flakes
βοΈ 1/4 Tsp white pepper
βοΈ 1 Tsp fennel seeds
Step 1:
Preheat the oven 350 degrees Fahrenheit. Chop all the vegetables into large pieces for roasting. For the garlic only chop off the tops. Donβt forget to remove the insides of the squash.
Step 2:
Lay the vegetables and herbs on a tray and drizzle them generously with olive oil (should be 1/2 cup) putting extra on the garlic π§. Sprinkle salt and pepper on top then roast for 45 minutes. Alternatively you can roast everything at 375 F for 30 minutes to save a little time.
Step 3:
Once the vegetables are done and cooled off (pierce the squash with a fork to check its tenderness before turning the oven off) place them into a blender with the liquid ingredients. You will probably need to blend in batches because there is so much. Make sure to not blend the leaves of the herbs.
Step 4:
In a large pot that will fit all of the soup warm the tablespoons of olive oil with the spices on a medium heat until aromatic, then add the soup to simmer on a medium/low heat for 15 minutes.
Step 5:
Garnish with coconut milk for a pretty effect, croutons and balsamic glaze. Enjoy!
Tip*: I suggest first blending one batch of the soup, and then toasting the spices with the oil in the pot and then pour the first batch of the soup into the pot and then you now have your blender free to blend the rest of the batches of soup that you can add into the pot.