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:

1. Start preparing the butternut squash, peel and chop it into cubes, add the cubes into a large pot
2. Chop the onion minced the garlic and add to the same pot together with the rest of the ingredients
3. Let simmer on medium heat for about 15 minutes or until the pumpkin is soft
4. Toast the pumpkin seeds on a dry pan on high heat until they become slightly brown, set aside
5. Remove the bay leaves when the pumpkin is soft
6. Now mix the soup either with a hand mixer or in a blender until it’s smooth
7. Serve the soup in a bowl, top with pumpkin seeds and some unsweetened coconut yogurt!