1 butternut squash (about 2 1/2 lb.), peeled, seeded and cut into 3/4-inch chunks
2 Yukon gold potatoes, peeled and cut into 3/4-inch chunks
3 1/2 cups low-sodium chicken broth
1 13.5-oz. can coconut milk
Chopped cilantro, optional
How to Make It
In a Dutch oven, warm oil over medium heat. Add onion, celery and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.
Add spices and thyme; sauté 30 seconds. Stir in squash, potatoes, broth and coconut milk; bring to a boil over high heat. Reduce heat to medium-low; simmer until squash and potatoes are tender, approximately 15 minutes. Remove from heat; cool slightly. Puree in batches in a blender; rewarm as needed. Garnish with cilantro, if desired.
Holly Nethery, Wake Forest, NC,
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