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Before you jump to Butternut Squash and Coconut Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Consuming Apples Is Good.
Every person has heard the words “an apple a day will keep the doctor away”, however the question is, is this actually a true statement. You might know people that live by this and also demand that their children live by this rule as well. This particular thought can be found in country’s all around the world and people follow it as gospel with out ever discovering why they should eat an apple a day. You will be delighted to know that we have completed a little research, and we are going to explain to you why this is regarded as a miracle fruit.
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I am hoping I have revealed some information that defined why apples are so healthy for you. The huge benefits we covered are only a couple of of the benefits that eating apples can provide. It is possible to discover many more benefits for your health when it comes to apples. So do yourself a favor and pick up some apples the next time you go to the grocery store. These apples could wind up helping you to live a longer and healthier life.
We hope you got benefit from reading it, now let’s go back to butternut squash and coconut soup recipe. You can cook butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Butternut Squash and Coconut Soup:
- Provide 1 medium sized butternut squash, peeled de-seeded and chopped
- Get 1/2 white onion chopped
- Use 4 small carrots peeled and diced
- You need 200 ml full fat coconut milk
- Get To taste Salt and black pepper powder
- Take As needed Olive oil
- Take 1 tsp chilli flakes to garnish
- Get as needed pumpkin seeds for garnishing
Instructions to make Butternut Squash and Coconut Soup:
- Gently cook the onions in a splash of olive oil in a large saucepan, for about 5 minutes.
- Add the carrots and squash and cook over a medium heat for a good 15 minutes. For this soup I purposely allowed some of the squash to start to caramelise (but not burn) as it adds more flavour to the end soup.
- Add 500 ml of veg or chicken stock and simmer until the veg is tender.
- Allow to cool slightly then blend until smooth. Then stir in the coconut milk. Now taste the soup and add salt and pepper to taste. Sprinkle with seeds and chilli flakes to garnish before serving.
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