ROASTED BUTTERNUT SQUASH AND APPLE SOUP

#myrecipe

By Rina Gupta

May, 10th

602

Servings

4 persons

Cook Time

30 minutes

Ingredients

8 - 10

Ingredients

Butternut Squash
Apples
Onion
Coconut oil
Kosher salt
Black pepper
Nutmeg
Thyme
Vegetable broth
Coconut milk

Instructions

Place squash, apples, and onion on a large roasting tray. Drizzle coconut oil and salt and pepper over them, mix with your hands, and roast at 375 degrees for about 45 minutes, or until they’re all soft and golden.
Place roasted veggies in a blender with vegetable broth, nutmeg, coconut milk, and thyme. Blend, and season to taste with salt and pepper. If the soup needs more liquid, add some more, until it reaches the consistency you like.
Transfer soup to a pot, re-heat and serve.

Other recipes

Rajsthani Makki Dhokla

553

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.