Butternut Ginger Soup
Makes 4 - 6 servings
Autumn, with its cold, rainy, windy days is the perfect time for soup. Here is a creamy soup that is guaranteed to warm you up. Butternut squash is full of beta-carotene that we need to make vitamin A and the ginger gives a little spicy kick! Thank you Cacyne for sharing!
½ medium butternut squash
2-5 cm fresh ginger
3 cloves of garlic
3 Tbsp. vegetable broth powder
1 can (400ml) coconut milk
2 tsp. lemon juice
1 Tbsp. olive oil for sautéing
Peel and chop coarsely: butternut, onion, carrots, ginger and garlic.
Heat a saucepan and pour in the olive oil, sauté the onions first and then the rest of the vegetables so that they get a bit of color and shine.
Pour in water so it just covers everything and cook covered until it is soft.
Remove from the heat and mix everything with a hand blender until it becomes a smooth puree.
Add the coconut milk, vegetable broth powder, and mix some more. Add the lemon juice and season with herb salt.
If you would like a thinner soup, add more water or coconut milk, and a little more salt / broth.