Friday, December 14, 2018

Adobo Butternut Squash Soup

This particular bowl of Adobo Butternut Squash Soup is topped with Cuban Ropa Vieja
and shredded Kelly Gold Dubliner Cheese. (I use My Heart Beets Instant Pot Ropa Vieja Recipe)


1 T coconut or olive oil
1 onion, chopped
2 stalks celery, chopped
3-4 cloves garlic, minced
2-3 tsp Adobo Seasoning (depending on your tastes) * I use Frontier Adobo Blend
1 large or two small butternut squashes, peeled, seeded and cut into 1 inch cubes
2 potatoes, cleaned, cubed
* optional - add other root veggies such as carrots or sweet potato
1 can of coconut milk
2 cups water (add more depending on desired thickness)
salt and pepper to taste.

1.  Heat oil in your soup pot. Add onions and celery, cook on low heat till onions are translucent. Add garlic and cook for 2 minutes. Add Adobo spices and cook for 1-2 more minutes

2.  Add squash and potato cubes. Stir well. Cook for 2-5 minutes.

3. Add coconut milk and water. Bring to a boil, then turn down to simmer for about 15-20 minutes, till squash and potatoes are easily broken with a spoon. Blend in batches in a blender or use immersion blender. Pout back into pot and season with salt and pepper to taste.

Experiment with toppings, but most of all enjoy the flavor experience!