Ingredients
Scale
- 1 small hokkaido squash
- 1 apple
- 1 onion
- 1 clove of garlic
- 1 small piece of ginger
- 1 tsp coconut oil
- 1/2 cup of oat cream or coconut milk
- 1 tsp turmeric
- 2 tablespoons fresh rosemary leaves
- 3 cups of vegetable broth or water
- chili, salt, pepper
Instructions
- Heat up coconut oil in a pot. Cut hokkaido and apple into small cubes, chop onion, mince garlic and ginger and add them to the pot with rosemary, turmeric, chili, salt and pepper, then sauté for 5 minutes.
- Add broth or water and cook for about 20 minutes or until everything is cooked.
- Transfer mixture with the cream to a blender and blend until smooth.
- Return the soup to the pot. Heat it up a bit and serve warm. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup