Updated: Dec 9, 2019
Indian Spiced Butternut Squash Soup
Serves 4 and some left for tomorrow :-)
4 teaspoons coconut oil
Pinch of red chili flakes
1 really big onion, chopped
2 cloves Garlic chopped
3 teaspoons of peeled and minced fresh ginger
1 kg Butternut Squash, peeled and cut into cubes
2 sweet potatoes, peeled and cut into cubes
3 teaspoons Garam Masala
2 - 3 teaspoons ground Cumin
1/2 teaspoon Pepper
1,6 liters Vegetable Broth
1 cup Coconut Milk
3 - 4 teaspoons Lemon Juice
Salt to taste
In a large pot over medium-high heat, combine the oil, red chili flakes, onion, garlic, ginger, butternut squash, sweet potato, garam masala, cumin, and pepper.
Sauté for 10 minutes.
Add vegetable broth. Cook for about 20 minutes until the squash and potatoes have cooked down.
Add the coconut milk the lemon juice. Blend the soup to a creamy consistency, add salt and garnish with freshly chopped coriander.
Freeze leftovers in a jar and /or enjoy for breakfast the next day!