butternut soup
Something to warm your heart in the cold, rainy autumn evenings.
ingredients
6 servings
1 medium butternut (peeled and seeded)
1 yellow onion, chopped
1 carrot, chopped
1 apple (I like Granny Smiths)
3 garlic cloves, minced
2 cups of vegetable stock
Salt to taste
Grounded black pepper to taste
A pinch of chilli pepper
0.5 cups coconut milk
1 tsp butter
Garnish (optional): cinnamon, sunflower seeds
How to prepare
Add ingredients except the coconut milk and the spices to a large pot and boil until the carrots and the butternut are tender (about 30 minutes on medium high).
Transfer everything to a blender and add the coconut milk and the spices.
Blend first on slow speed and then on high until you have a homogeneous texture. In case you find it too dense, add more coconut milk.
Taste and add salt and black pepper if needed.
Serve warm, garnished with a bit of cinnamon powder or sunflower seeds (or both).
Enjoy!
