4 de febrero de 2017

Roasted Butternut and Carrot Soup RECIPE FOR TODAY


Roasted Butternut and Carrot Soup

  • 4 c roasted butternut squash (1 average sized squash, instructions below)
  • 1 c carrots
  • 1 c chopped onion
  • ½ tsp ground ginger
  • 1 tbsp duck fat
  • 1 tbsp coconut oil
  • 3 c chicken broth (homemade preferably)
  • ½ – 1 tsp salt (to taste) (omit if not using homemade broth)
  • optional: 1 c extra broth or water to thin soup if desired
  • Preheat oven to 450. Chop the carrots into chunks, and cut the squash in half lengthwise.
  • Place the squash face down on a baking sheet, and put the carrots and coconut oil in a small glass dish. coat carrots with oil. Place both in oven at same time.
  • Bake for 45 minutes, until squash is soft and carrots are soft and slightly browned.
  • Let the squash cool so it is easier to handle. When ready:
  • Melt the duck fat in a soup pot. Sautee the onions, ginger, and salt in the fat until onions are translucent and soft.
  • Add the broth. allow to simmer for 5 minutes. Turn off the heat and add the squash & carrots. Use an immersion blender, or a full sized blender, to puree the soup. Taste test and add more salt if necessary.
  • *if you like a thinner soup please add 1 – 2 c extra liquid!*

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