Turban Squash Soup
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 turban squash, seeded
- 1 leek, thinly sliced
- 2 medium carrots, peeled and diced
- 1 sweet potato, peeled and diced
- 2 tablespoons coconut oil
- 3 1⁄2 cups chicken stock
- 1⁄2 cup coconut milk
- 1 sprig fresh dill
directions
- emove the flesh from the squash. If you cut-off the top of the squash and then manually remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash.
- Melt the cooking fat in a saucepan placed over a medium heat. Add the leek, carrots, sweet potato, and the flesh of the squash, and cook for about 5 minutes.
- Add the chicken stock, cover, and let simmer until the vegetables are soft (about 30 min).
- Transfer the vegetables and broth to a blender or food processor and purée.
- Return to the pot and turn the heat down to low. Stir in the coconut milk and season to taste.
- Serve with fresh dill to garnish.
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