FRIJE

Name: Butternut squash curry soup
Prep time: 25 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1285 g of butternut squash; 100 g of white onion; 15 g of coconut oil; 1 leek; 1 carrot; 200 ml of coconut milk; 3 teaspoon of curry powder; 1 garlic clove; 10 g of assorted seed mix; 514 g of chicken breast; salt (according to taste)

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Butternut squash curry soup

Low carb

Course: Main course

Preparation time: 25 minutes

Cooking time: 30 minutes

Cost per serving: 2,17 €

Energy: 468 kcal / serving

Instructions

1. Chicken version:
Cook the chicken breasts in 10g of coconut oil.
Once cooked, cut them into cubes.
2. While the chicken is cooking, roughly chop the onion and garlic. Sauté them with the coconut oil in the bottom of the pot.
3. Peel and cut the butternut squash, carrot, and leek into large pieces. Add them to the pot with the spices.
4. Add about 1/2L of water + coconut milk to cover (save a little for the end). Simmer for 25 minutes before blending.
5. Serve and top with a drizzle of remaining coconut milk, chicken or ham cubes (divide the indicated quantity by 4 for a single serving), seeds, Espelette pepper, and coriander (optional).