Ingredients:
4 cups cubed butternut squash
2 carrots, peeled and cubed
1 piece daikon, peeled and cubed
1 medium onion, chopped
1 garlic clove, chopped
One 2” x 2” piece of kelp, cleaned
3 cups water
Salt and pepper to taste
2 cups coconut milk
Other ingredients:
½ lb. ground chicken or turkey
1 tbs oil
1 shallot, minced
1 garlic clove, minced
1 tsp fresh chopped ginger
Directions:
If you buy fresh butternut squash, you need first to peel off the skin and remove the seeds and membranes and then cut.
Most of the grocery stores now sell frozen butternut squash, which makes it easier to handle.
Place all the ingredients except the coconut milk into the crockpot. Set crockpot on low from 4 to 6 hours or on high from 1 to 4 hours.
When the time is finished, use a trusted handheld KitchenAid® or other blender to blend the soup.
Add coconut milk and adjust the seasoning at this point. This soup is ready to serve. Ladle the soup into a serving bowl and sprinkle with chopped cilantro.
Adding ground meat into this soup:
While the soup is cooking, heat cooking oil in a sauté pan. Stir in shallots, garlic, and ginger. Cook until fragrant. Add meat and cook until no longer pink. Season with salt and pepper.
Add cayenne to the soup at the same time as the coconut milk for a little kick.
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