Turban Squash Soup

Recipe by joyce_ringer
READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition

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.