Cook and Scale
Butternut Squash Soup
4 servings · 50 min total
A silky, autumnal soup of roasted-sweet butternut squash with ginger and coconut, finished with crunchy toasted pumpkin seeds.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, diced
- 3 garlic, minced
- 20 g fresh ginger, grated
- 1 butternut squash, peeled and cubed
- 1 l vegetable stock
- 1½ dl coconut milk
- ½ tsp ground nutmeg
- 30 g pumpkin seeds, toasted
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the onion and carrot — Heat the olive oil in a pot and soften the onion and carrot for 7 minutes.
- 2.
Bloom the garlic and ginger — Add the garlic and ginger and cook for 2 minutes until fragrant.
- 3.
Simmer the squash until soft — Add the butternut squash and vegetable stock, season, and simmer for 25 minutes until the squash is very soft.
- 4.
Blend the soup smooth — Blend the soup until smooth, then stir in the coconut milk and nutmeg and warm through.
- 5.
Serve with pumpkin seeds — Ladle into bowls and scatter with toasted pumpkin seeds.