Butternut Squash and Coconut Soup
TM6 TM5

Butternut Squash and Coconut Soup

4.7 (364 ratings)

Ingredients

  • 110 g onions, quartered
  • 2 garlic cloves
  • 3 cm fresh root ginger, peeled, cut in round slices (2 mm)
  • 30 g coconut oil
  • 750 g butternut squash, peeled and cubed (approx. 2 cm)
  • 400 g coconut milk
  • 100 g water
  • 1 vegetable stock cube (for 0.5 l)
  • 1 pinch ground cayenne pepper
  • 1 tsp fine sea salt, plus extra to taste
  • 1 pinch ground black pepper, plus extra to taste

Nutrition
per 1 portion
Calories
941 kJ / 227 kcal
Protein
2.6 g
Carbohydrates
12.5 g
Fat
17.5 g

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