in Soup Recipes

Butternut squash soup with coconut milk and curry

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Ingredients for 4 servings:

  • 900 g butternut squash
  • 1 chopped onion(s)
  • 1 garlic clove(s) chopped
  • 700 ml vegetable stock
  • 200 ml coconut milk
  • 1 tsp curry powder, hot
  • 1 pinch(s) nutmeg, grated
  • 1 piece(s) ginger, chopped
  • Oil for frying
  • salt and pepper
  • n. B. Pumpkin seeds, roasted, for garnishing
  • n. B. pumpkin seed oil, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Sauté the onion, garlic, and ginger in oil, add the pumpkin and continue to sauté. Add the vegetable stock and spices and cook for 10 minutes. Add the coconut milk and simmer for another 20 minutes. Puree and season with salt and pepper. Serve with roasted pumpkin seeds and pumpkin seed oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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