Squash soup with ginger and coconut milk

Ingredients

• 350 gButternut squash
• 300 mlVegetable stock
• 50 mlCoconut milk
• 40 gOnion
• 10 gOlive oil (1 tbsp)
• 10 gPumpkin seeds
• Ginger, salt, pepper, nutmeg

How to make it

1. Dice the squash, chop the onion and ginger.
2. Soften the onion and ginger in the oil, add the squash, pour in the stock and simmer for 20 minutes until the squash is soft.
3. Blend it, stir in the coconut milk, then salt, pepper and nutmeg. Toast the pumpkin seeds in a dry pan and scatter them over.

One tip

Too thick? Add stock. Too thin? Simmer uncovered for five more minutes. Soup forgives.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.