Butternut Soup with Cardamom and Vanilla Yogurt
Author: Diana
Prep time:
Cook time:
Total time:
Serves: 6 servings
- 1 tablespoon coconut oil
- 1 onion, sliced
- 1 medium butternut squash, peeled and cut into 1” dice
- 1 cup diced celeriac (about ½ a root)
- 1 cup diced carrots (one large or 2 small)
- 1 Braeburn or Corland apple, peeled and diced
- 1 teaspoon minced fresh ginger
- ¾ teaspoon ground cardamom
- ⅛ teaspoon sea salt
- 5 cups chicken broth
- 1 small container Maple Hill Creamery Greek Vanilla Yogurt (or plain greek yogurt, but use full fat!)
- Cilantro for garnish
- Turn your Instant Potto “sauté” (or heat a soup pot over medium heat)
- Melt the coconut and add the onion.
- Sautee for about five minutes, stirring occasionally
- Add the butternut, celeriac, carrots, apple, ginger and cardamom and sautee for another few minutes, until fragrant.
- Add the chicken broth and stir well
- If using a soup pot, simply place the lid on and simmer for 35 minutes, stirring occasionally then follow the steps below.
- If using an Instant Pot:
- Place the top on the Instant Pot and lock it
- Set the Instant Pot to Manual, 15 minutes
- Manually release the pressure when the time is done.
- Puree the soup with an immersion blender or work in batches in a blender
- Garnish with a big dollop of yogurt minced cilantro
Recipe by Sustainable Dish at https://sustainabledish.com/butternut-soup-cardamom-vanilla-yogurt/
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