1. 1. Peel the butternut squash, wash it, and cut it into cubes. Peel and rinse the potato, then cut it into large dice.
2. 2. Place the vegetables in a pot, add the crumbled bouillon cube and the coconut milk. Cover with water just to cover the vegetables, season with salt and pepper, then bring to a boil.
3. 3. Reduce the heat and let simmer for about 20 minutes. Blend everything together and serve hot.
4. Tip: When serving, sprinkle with powdered coconut.
5. Author: Béatrice Vigot Lagandré
Notes & Suggestions
Average nutritional values per serving
Energy 828.42 kJ / 198.10 kCal
Fat 11.81 g, of which saturated 8.98 g
Carbohydrates 17.42 g, of which sugars 1.85 g
Fiber 2.59 g
Protein 3.44 g
Sodium 568.18 mg