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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

1 onion

2 carrots

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

herb salt



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.

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