Butternut Soup

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Ingredients: 1 butternut squash 2 tart granny smith apples (pealed and cubed) 1 medium white onion, chopped 2 to 3 tsp curry, to taste 6 cups chicken or vegetable broth 1.5 cups coconut milk 1 15-oz can garbanzo beans, drained and rinsed 1 to 2 Tbsp pure maple syrup, to taste 3 to four cups cooked rice and black beans (equal portions) Instructions: see video

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  • Hi Maureen, after blending the soup you can add some rice, beans (use white or garbanzo beans to preserve the pretty color), and even potato to add rich texture, added nutrients, and satisfying flavor. These are additions we have learned to add over time as we have made this soup again and again. The additions are not required, but add them if they sound good to you too. Jim

  • I am making this soup today but I don't know what you do with the rice and beans?  Do you blend then and add to the soup or put them into a bowl and pour the soup over them?   I can taste and smell this soup via the internet!   Thanks

  • A little cayenne goes well in this soup; thanks season for the helpful reminder.
  • I love this soup! It is a great comfort food.  Also I love to add a little cayenne pepper to it when I feel a cold coming on.
  • We purchase 19 oz cans for about a dollar per can. Best prices are nearly always found at Asian markets.
  • Thanks!

    I have another question about coconut milk since I noticed that your recipes use it often. I've only bought it once when I found it on sale 3 cans for $1. Yesterday when I went shopping for some at that same store, I found that it was $2.79 per can! Where do you buy yours and what is a typical/good price?
  • I believe two pounds is fairly average, although some get a little larger; adjust ingredients accordingly and to your specific enjoyment.
  • looking at the recipe - approximately what is a "good sized" butternut squash? 2lb?
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