Exotic butternut soup with ginger and coconut milk

Ingredients for 4 servings:

• 550 g butternut squash(s), cleaned
• 1 onion(s)
• 1 piece(s) ginger
• 2 tbsp coconut oil
• ¾ liter vegetable broth
• 350 ml coconut milk
• salt and pepper
• 2 tbsp lime juice
• some pumpkin seeds
• some parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

The creamy butternut squash soup with the exotic notes of ginger and coconut milk brings warmth and coziness to the cool season.

Peel the onion, trim the pumpkin and ginger, and dice everything. Fry the onion and ginger in coconut oil, then add the pumpkin. Fry the vegetables for 5 minutes. Then add the vegetable stock and simmer for 15 minutes. Puree the vegetables or place them in a blender, mix with the coconut milk, and season with the spices and lime juice. Garnish the soup with pumpkin seeds and parsley. Tip: Quinoa, jasmine or basmati rice, crispy herb croutons, or roasted sweet potato pieces are suitable as a filling side dish or topping. The slight spiciness of the ginger harmonizes perfectly with the natural sweetness of the pumpkin and coconut milk. The lime juice adds a slight acidity and pleasant freshness to the creamy soup.