FRIJE

Name: Butternut Squash Soup with Coconut Milk
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 vegetable bouillon cube; 1 teaspoon of coconut oil; 2 teaspoon of curry powder; 1 garlic clove; 100 g of onion; 100 ml of coconut milk; 400 g of squash; 100 g of carrot; salt (according to taste); pepper (according to taste)

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Butternut Squash Soup with Coconut Milk

Vegetarian Low carb Vegan

Course: Starter

Preparation time: 10 minutes

Cooking time: 30 minutes

Cost per serving: 0,48 €

Energy: 113 kcal / serving

Nutritional score:

Instructions

1. Peel and seed the squash. Cut it into large cubes.
2. Peel the carrots and cut them into thick slices.
3. Peel the onion and garlic clove and roughly chop them.
Sauté them in coconut oil with curry.
When they are golden, add the squash cubes and carrots.
Season, crumble the bouillon cube, cover with water and simmer for about twenty minutes over low heat.
4. Blend until you obtain a smooth soup, adding coconut milk and adjusting the seasoning.
Feel free to add water according to your taste for a thicker or thinner soup.

Notes & Suggestions

Serve in a bowl and garnish with a little coconut milk, a poached egg for a more complete meal, some coriander leaves, and some seeds (sesame, pumpkin, etc.).