How to use Xanthan gum to make Low Carb Butternut Squash Soup
Ingredients:
1 lb Butternut Squash (diced)
1 tbsp Avocado oil
3 cloves garlic
1 tbsp fresh thyme (chopped)
¼ tsp Cinnamon
Pinch of nutmeg
2 cups chicken broth
6 ounces Coconut milk
1 tbsp USA FLAVA Xanthan Gum
Salt and pepper to taste
Directions:
1. In a large sauce pot, saute your butternut squash in avocado oil for 2 minutes. Add in your garlic, thyme, cinnamon and nutmeg.
2. Pour in your chicken broth and simmer for 15 minutes or until squash is tender. Season with salt and pepper.
3. With a hand blender or stand blender, blend your soup and bring back to the pot.
4. Pour in your coconut milk and sprinkle your Xanthan gum. Cook until desired consistency.
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