Butter Squash Cold Soup
VIDEO
Butter Squash Cold Soup
Products:
- 1 Butter Squash
- 1 Sweet potatoes
- Coconut milk, heavy cream, Greek Yogurt
- Canned pineapples and sweet corn
- Fresh basil, fry crispy onions
- Salt & pepper and fresh Ginger
Clean and peel the Squash, cut them into 1 inch pieces. Clean and cut sweet potatoes. Take big piece of fresh Ginger. Using tea spoon remove the skin from a ginger and cut them into 1 inch pieces.
To the cooking pot add squash sweet potatoes and ginger, add water, salt and cook them about 5 minutes until tender. After this time drain them, saving cooking water. Let them cool down. Drained and chilled veggies transfer to the bowl, add 2 cups of coconut milk and start blending, add 1 cup of veggie water. Keep blending ,add 1 cup of heavy cream and 32 oz Greek Yogurt. Add few leaves of fresh basil and few pineapple discs. Keep blending then stop and add 16 oz canned sweet corn, stir and put to refrigerator for min 2 hours.
After this time cold soup its ready to serve. Prepare thin cut of fresh basil. Pour soup in the plate, add fry onion, garnish with fresh basil