BUTTERNUT SQUASH SOUP

BUTTERNUT SQUASH SOUP

Jul 02, 2022Heidi Abi Rached

Ingredients for 4 people

Instructions

  • Turn the oven at 200โ€™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 itโ€™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 youโ€™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 itโ€™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.

More articles