Butternut Squash Soup With Coconut Milk |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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here is a wonderful creamy soup - a generous amout of ginger makes this soup also quite refreshing. if you cant find butternut squash, simply use carrots, parsnips or potatoes. Ingredients:
1 onion, finely diced |
about 4-5cm long piece of ginger, peeled and cut in fine strips |
1 butternut squash (about 1 kilo), peeled and cut in large cubes |
1 liter vegetable stock |
1/2 liter of coconut milk |
salt and freshly ground pepper |
pumpkin seeds and pita chips, for serving |
Directions:
1. heat some olive oil in a large pan, add the onion and ginger and braise until soft. add butternut squash and roast for about 2-3 minutes. then add the stock and bring to a boil. reduce the heat and simmer for about 20 minutes until butternut squash is soft.
2. if you have loads of stock left, take some out of the pan, using a large soup ladle. you just want your veggies to be covered in liquid. then add some of the coconut milk and mix with a handheld mixer until you get a very smooth soup. add more coconut milk if desired. then season with some salt and freshly ground pepper.
3. sprinkle with some pumpin seeds, then serve with some flatbread pita chips.
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