Moroccan Butternut Squash Soup

Portions:

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Ingredients

1 tbsp (30 ml) Canola oil
1/2 cup (100 g) Onion, chopped
1 bag (2 kg) Arctic Gardens Diced Butternut Squash
1/2 bag (1 kg) Arctic Gardens Diced Potatoes
16 cups (4 L) Low sodium chicken stock
5 tbsp (50 g) Garlic, chopped
1 1/2 tsp (7 g) Ground cinnamon
4 tsp (21 g) Ground coriander
4 tsp (21 g) Ground cumin
1 1/2 tsp (7 g) Ground black pepper
4 cups (1 L) 2 % milk
1 1/2 tsbp (15 g) Corn starch
2.84 L Arctic Gardens Chick Peas , drained (may be replaced with Arctic Gardens Navy Beans )
2 tsbp (2.5 g) Fresh cilantro, chopped

In a stock pot, heat oil and sweat onions for 2 minutes.
In a small bowl, mix together the milk and cornstarch. Add to onions and cook for 2 minutes.
Add squash, half of the chicken stock, garlic and spices. Cook for 15 minutes on medium heat.
Process the chick peas (or beans) and the remaining chicken stock with a hand blender.
To the stockpot, add potatoes and cook for 10 minutes.
Garnish with fresh cilantro and serve.

Flavourful Recipes for a Healthy Diet.