Turban Squash Soup

1. 1

   emove the flesh from the squash. If you cut-off the top of the squash and then manually remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash.

2. 2

   Melt the cooking fat in a saucepan placed over a medium heat. Add the leek, carrots, sweet potato, and the flesh of the squash, and cook for about 5 minutes.

3. 3

   Add the chicken stock, cover, and let simmer until the vegetables are soft (about 30 min).

4. 4

   Transfer the vegetables and broth to a blender or food processor and puree.

5. 5

   Return to the pot and turn the heat down to low. Stir in the coconut milk and season to taste.

6. 6

   Serve with fresh dill to garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.