Recipe: – 2 whole butternuts (peeled, cleaned and cubbed) – 2/3 can of coconut milk – 2 cups chicken broth (I use 2 big teaspoons of better than bouillon with 2 cups of water) – Spices to taste (salt, pepper, Johnson Spice for Rice, curry powder, coriander, cayenne and aromat) – 1 and a half onions – 4 big cloves of garlic – 4 sprigs of rosemary
Instructions: – Grease crockpot – Sauté onion, garlic, rosemary and half of desired spices until onions are translucent. Throw into crock pot – Put chopped up butternut into crockpot – Add 2 cups of chicken stock, add the rest of your spices in here. I use hot water to make it blend together easier. – Stir and leave on high for 3 and a half hours or until you can squish the butternut with a fork. – Put into blender and blend until smooth – Add coconut milk and enjoy! – I like to put a small teaspoon of cream/sour cream/coconut milk to serve and add some arugula. I also serve it with bread!
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Recipe:
– 2 whole butternuts (peeled, cleaned and cubbed)
– 2/3 can of coconut milk
– 2 cups chicken broth (I use 2 big teaspoons of better than bouillon with 2 cups of water)
– Spices to taste (salt, pepper, Johnson Spice for Rice, curry powder, coriander, cayenne and aromat)
– 1 and a half onions
– 4 big cloves of garlic
– 4 sprigs of rosemary
Instructions:
– Grease crockpot
– Sauté onion, garlic, rosemary and half of desired spices until onions are translucent. Throw into crock pot
– Put chopped up butternut into crockpot
– Add 2 cups of chicken stock, add the rest of your spices in here. I use hot water to make it blend together easier.
– Stir and leave on high for 3 and a half hours or until you can squish the butternut with a fork.
– Put into blender and blend until smooth
– Add coconut milk and enjoy!
– I like to put a small teaspoon of cream/sour cream/coconut milk to serve and add some arugula. I also serve it with bread!