This soup is perfect as a starter, if you have friends or family over, or – what I usually do – for eating snuggled up on the couch.
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
1butternut squashabout 800 g when peeled and seeds are removed
500mlcanned coconut milkFull fat
500mlvegetable brothto be prepared beforehand (I use bouillon cubes for that)
1pieceof gingeraround the size of a thumb
A pinch of crushed black pepper to season
Fresh coriander as decoration
Edible flowers as decoration
Peel the carrots and the butternut squash and slice them into even bite-sized pieces
Heat up the coconut oil in a large cooking pot on medium heat. Peel and slice the shallots and the garlic, then sauté them for 2 minutes. They should sizzle a bit.
Peel the ginger and cut it into thin slices. Add the ginger slices to the pot and sauté lightly for 2 minutes.
Add the turmeric and cinnamon powder and stir until dissolved in the oil.
Fill the pot now with the coconut milk and the vegetable broth. Stir lightly until all ingredients mix. Add the carrot and butternut squash pieces.
Cover the pot and let the soup cook for 30 to 40 minutes on a low simmer. Stir occasionally.
Once the vegetables are soft, use a hand blender to blend everything until the soup is smooth and creamy and has an orangey color. Alternatively, you can also use a food processor to blend everything until smooth and creamy; return the soup to the pot afterwards to keep it hot.
Season with crushed black pepper.
Serving time! Sprinkle a bit of coconut milk on top and add coriander and edible flowers as decoration.