Ingredients for 4 people
- 1kg butternut squash
- Salt and pepper
- 1 bottle 330gr Cocomi coconut cream
- 1 yellow onion
- 3 garlic cloves
- 1 tbsp Turmeric
- 1 tbsp ginger powder
- 1 tbsp coriander powder
- 1 tsp paprika powder
- 200/400ml water
- Fresh parsley or coriander for the topping
- Sesame seeds or any nut of your choice for the toppings.
- Turn the oven at 200’C and cut the butter nut squash in two. Naturally the bigger the butternut the more soup. I would recommend roughly a kilo.
- Let it stay until cooked through and it’s easy to peel of the skin, 30 -45min.
- In the mean time cook the onion and the garlic in a little olive oil until golden, put aside. Once the butternut is ready, add it to the onions. Salt and pepper. Add half a bottle of cocomi coconut cream and 200ml water, stir and bring the heat to a simmer. Stir for a minute. With a hand mixer or soup mixer you’ll pulse the soup until smooth. Add the other spices and let it simmer for 10min. Once you see the soup thickened add the rest of the coconut milk, leaving a little for the topping. Stir until it’s the consistency you like, I usually like mine rather thick, add water if you prefer less. Serve in bowls, drizzle the last coconut cream and sprinkle with fresh herbs and nuts.