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
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.