Lift up your mood with this warming vegan soup
This butternut squash and coconut soup is
Butternut Squash – Your Vegan Essential
End food waste with batch cooking (and freezing!)
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Butternut Squash & Coconut Soup
This warming sunshine in a bowl will cheer you up on a rainy day!
- 1 onion
- 3 cloves garlic
- 500 g butternut squash
- ½ can light coconut milk
- ½ cup sesame seeds toasted
- 1 tbsp sesame oil
- 1 l vegetabe stock
- Herbs and spices: curry, turmeric, vegetable stock cube, onion powder
- Toppings: coriander (1 bunch)
Lightly fry your onion and garlic on medium heat for 5-10 minutes.
Add diced butternut squash and plenty of seasoning – 3 teaspoons of curry seasoning and a few pinches of turmeric, onion powder and salt.
Continue frying lightly for 5 minutes before adding coconut milk (if butternut gets stuck to the pan, add a splash of water)
Add vegetable stock (1L) and continue to simmer for 20 minutes.
Blend your soup to achieve perfect creamy consistency.
Top off with chopped coriander and toasted sesame seeds before serving.