Butternut Soup
Ingredients:
- 600 g butternut squash
- 1 carrot
- 3 garlic cloves
- 0.5 yellow onion
- 2 tsp Rosemary, dried
- 3 bay leaves
- 2 tsp thyme, dried
- 0.5 tsp sea salt
- 0.25 tsp cayenne, ground
- 200 g coconut milk (full fat)
- 0.5 cup of water
For the toppings:
- 2 tbsp pumpkin seeds
- 2 tbsp coconut yogurt, unsweetened
Directions:
- Start preparing the butternut squash, peel and chop it into cubes, add the cubes into a large pot
- Chop the onion minced the garlic and add to the same pot together with the rest of the ingredients
- Let simmer on medium heat for about 15 minutes or until the pumpkin is soft
- Toast the pumpkin seeds on a dry pan on high heat until they become slightly brown, set aside
- Remove the bay leaves when the pumpkin is soft
- Now mix the soup either with a hand mixer or in a blender until it’s smooth
- Serve the soup in a bowl, top with pumpkin seeds and some unsweetened coconut yogurt!
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