Butternut Squash Soup

Method

1. 1
   • olive oil2 tbsp
   • onion1
   • carrot1

   Soften the onion and carrot — Heat the olive oil in a pot and soften the onion and carrot for 7 minutes.

   ⏱7 min
2. 2
   • garlic3
   • fresh ginger20 g

   Bloom the garlic and ginger — Add the garlic and ginger and cook for 2 minutes until fragrant.

   ⏱2 min
3. 3
   • butternut squash1
   • vegetable stock1 l

   Simmer the squash until soft — Add the butternut squash and vegetable stock, season, and simmer for 25 minutes until the squash is very soft.

   ⏱25 min
4. 4
   • coconut milk1½ dl
   • ground nutmeg½ tsp

   Blend the soup smooth — Blend the soup until smooth, then stir in the coconut milk and nutmeg and warm through.

5. 5
   • pumpkin seeds30 g

   Serve with pumpkin seeds — Ladle into bowls and scatter with toasted pumpkin seeds.