Butternut & Coconut Soup2016-06-23
- Servings : 4
- Cook Time : 25m
- Ready In : 25m
- 1 tbsp coconut oil
- 2 onions, thinly diced
- 2 cloves garlic, finely chopped
- 840g butternut
- pinch sea salt and black pepper, plus more to taste
- 11⁄2 tbsps curry powder
- 1⁄4 tsp ground cinnamon
- 11⁄2 cups light coconut milk
- 2 cups vegetable stock
- 2 tbsps sugar
- toasted pumpkin seeds
- fresh thyme
- fresh cream
Heat a large pot over medium heat. Once hot, add the oil, onions, and garlic. Sauté for 2 minutes, stirring frequently.
Add the butternut and season with salt and pepper, curry powder, and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
Add the coconut milk, vegetable stock and sugar.
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until butternut squash is tender.
Transfer soup to a blender, and purée on high until creamy and smooth. Return soup back to the pot. Taste and adjust seasoning, adding more curry powder, salt, or sugar as needed. Continue cooking for a few more minutes over medium heat.
Serve with plain or toasted pumpkin seeds, fresh cream and thyme.