1 Butternut Squash
2 Garlic Cloves
5 dl (2½ c.) Vegetable Bullion
2 dl (¾ c.) Vegan Cooking Cream
1 can Coconut Milk
Fresh ginger, optional
Preheat the oven to 180-200°C (350-400°F). Coarsely chop the squash (leave peel on) into larger pieces. Place the squash on a baking sheet and add salt and oil, mixing well. It is easy to bake the pumpkin with the peel and once baked to scrape out the flesh. Bake for about 30 – 40 minutes until the pumpkin is soft and preferrable with a little color. Allow it to cool a little and then remove the peel.
Add the oil to a pot together with the onion, garlic and ginger, if desired and sauté. Add the squash. Add the vegetable bullion, cooking cream, coconut milk and allow to simmer for half-an-hour to an hour. Blend smooth and add more ginger or lime to taste. Top with the Sautéed Squash, Roasted Pumpkin Seeds and Raita.