Description
This butternut squash soup has a fair amount of ginger which makes it deliciously spicy, and the coconut milk adds creaminess like you can’t believe ? Enjoy it hot or cold!
Ingredients
Scale
- 1 Onion Diced
- 2 Butternuts Large (about 1,5 kg)
- 1 liter Vegetable Stock
- 2 Teaspoons Cumin
- 2 Teaspoons Coriander
- 1 Tablespoon Ginger powder Or fresh ginger for the purists!
- 1 Teaspoon Salt
- 1 Teaspoons Pepper Ground
- 1/2 can Coconut milk
Instructions
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Dice the onions.
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Peel and chop your butternut into small pieces. Even when I buy pre-chopped butternut squash I tend to cut them smaller so they’ll cook faster.
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Add all the ingredients to a large pot and bring to the boil, then lower the temperature and simmer for about 15 minutes with the lid on until the butternut is soft (maybe more depending how large you cut your butternut pieces)
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Blend the mixer till smooth. I use our stick blender which makes it sooo quick and easy!
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Stir in the coconut milk.
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Serve hot or cold with slices of sourdough bread (or other bread if you aren’t lucky enough to have sourdough)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 138
- Sugar: 7.9 g
- Sodium: 908 mg
- Fat: 2.3 g
- Saturated Fat: 1.9 g
- Carbohydrates: 33.5 g
- Fiber: 5.7 g
- Protein: 3.1 g
- Cholesterol: 0 mg