"Creamy Butternut Squash, Carrot, and Potato Soup - A Healthy and Comforting Recipe for Any Season!"

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth uses scraps, reducing waste.

Chop butternut squash, carrots, onion, and elephant garlic.

Remove seeds from butternut squash and wash the chopped vegetables to remove some starch.

Add a tad of oil to the T-Fal pot and preheat it using the Browning setting.

Add chopped onion to the pot and sauté for a couple of minutes until translucent.

Add elephant garlic to the onions and sauté for a couple of minutes more.

Add chopped carrots to the pot and mix with the garlic and onions.

Turn off the Browning setting and add chopped potatoes to the mixture, stirring to combine.

Add the butternut squash to the pot and mix everything together.

Pour in chicken stock to cover the vegetables.

Season with black pepper, oregano, coriander leaf, dried parsley, and salt.

Cover the pot and cook on Instant Start for 30 minutes.

After cooking, let the soup cool down slightly before blending.

Blend the soup until smooth and creamy using a blender.

Optionally, add leftover Gammon pieces to the blended soup for added flavor.

Serve hot, garnished with dried parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens