Made Another Batch Of My Favorite Squash Soup!! Such A Great

made another batch of my favorite squash soup such a great display image  70d6957d
made another batch of my favorite squash soup such a great display image 70d6957d

Made another batch of my favorite squash soup!! Such a great way to use up the last of the summer squash from the garden. It’s great for meal prep too ???

Use squash of any kind! You could use a medium butternut, pattypan, or kabocha. Zucchini or summer squash works too. Mine was 1215 g whole. Peel if necessary.
1 can of coconut milk
2 tbs oil
2 tbs maple syrup
2 medium carrots, chopped
1/2 cup chopped celery (I keep my chopped celery in the freezer or soups and broth!)
1 medium onion, chopped
3-4 garlic cloves, chopped
1 tsp turmeric
1 tsp cinnamon
Garlic powder
Freshly ground black pepper
1 bay leaf
A few sprigs of fresh rosemary
Salt to taste (I did about 2 tsp)

Set oven to 400. Cut up the squash. Place on baking sheet, drizzle with 1 tbs oil and a light sprinkling of salt, freshly ground black pepper, and garlic powder. Bake for 45 minutes. Broil for the last 5 minutes. Set aside while you prep the other ingredients.
Set instant pot to sauté or put a pot on medium heat. Add 1 tbs oil and the chopped onions. Cook until translucent. Add the garlic, carrots, celery, and the spices. Stir often to avoid burning. Once the vegetables are cooked down, add the remaining ingredients and 1 cup of water.

If using the instant pot, set it to high pressure for 8 minutes. Let it release pressure naturally for 30 minutes or more. If using stove, cover and simmer on low for 45 mins to an hour, stirring often.

Pull out the bay leaf and fresh rosemary. Use an immersion blender to purée until smooth. You can also use a regular blender, but you may want to wait until it cools a bit. Taste for seasoning and add salt if necessary. Serve warm on a cool fall day?❤️

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