Ingredients

How to make it

  • 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.
  • 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.
  • sprinkle with some pumpin seeds, then serve with some flatbread pita chips.

Reviews & Comments 3

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  • Ostola 3 years ago
    I make simpler version of this soup. Just onions, squash and coconut milk. If too thick after blending I add water. My secret ingredient is cayenne pepper. Just a bit on the tip of the tea spoon gives it nice kick...
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  • jenged 6 years ago
    OMG...this sounds so AWESOME! I am totally making this.
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  • mellian 6 years ago
    yumm.. butternut squash and coconut. Excellent combination!
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