Spiced Butternut Soup
Ingredients
300g McCain Frozen Butternut Chunks
1 Onion, Chopped
2 Cloves Garlic, Minced
1 Tablespoon Olive Oil
500ml Vegetable or Chicken Broth
250ml Coconut Milk
1 Teaspoon Ground Cumin
½ Teaspoon Ground Coriander
¼ Teaspoon Ground Cinnamon
Salt And Pepper to Taste
Fresh Coriander Leaves, Chopped (For Garnish)
Directions
Total Time: 30 minutes
Serving Size: 4
- Steam the McCain Frozen Butternut Chunks according to the package instructions until tender.
- In a large pot, heat the olive oil over medium heat and fry the chopped onion and minced garlic until soft and fragrant.
- Add the steamed butternut chunks to the pot, along with the ground cumin, ground coriander, and ground cinnamon. Stir to combine.
- Pour in the vegetable or chicken broth and bring to a simmer. Let it cook for about 10 minutes.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Garnish with chopped fresh coriander before serving.
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