Butternut Beet SoupSubmitted by: BTVMADS
IntroductionThis soup is a nutritional powerhouse, but more importantly, it's warm and satisfying on a cold night AND it's absolutely beautiful! This soup is a nutritional powerhouse, but more importantly, it's warm and satisfying on a cold night AND it's absolutely beautiful!
3 medium beets
2 medium carrots
1 small butternut squash, about 2 cups cubed
1 cup chopped kale
4 cups chicken or vegetable broth
1 cup unsweetened coconut milk
1 onion, chopped
4 cloves garlic, peeled
Optional: Chevre or creme fraiche for garnish
When the onion is soft and the broth boiling, add the beets, carrots, and squash into the pot, then pour the broth over all. Simmer for 20 minutes, or until the squash is just getting tender.
Add the chopped kale and coconut milk, return to a simmer, and cook another 10 minutes or until the kale is cooked and the beets and soft.
Puree the soup with a stick blender and serve with a dollop of fresh chevre or creme fraiche on top, if using, or just a sprinkling of fresh parsley
Serving Size: Makes 4 1&1/2 - 2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.