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Butternut Squash and Coconut Soup

Butternut Squash and Coconut Soup
4.8 997 rating
Prep. 5 min
Total 30 min
6 portions
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Ingredients

  • onions quartered
    110 g
  • garlic cloves
    2
  • fresh root ginger peeled, cut in round slices (2 mm)
    3 cm
  • coconut oil
    30 g
  • butternut squash peeled and cubed (approx. 2 cm)
    750 g
  • coconut milk
    400 g
  • water
    100 g
  • vegetable stock cube (for 0.5 l)
    1
  • ground cayenne pepper
    1 pinch
  • fine sea salt plus extra to taste
    1 tsp
  • ground black pepper plus extra to taste
    1 pinch

Difficulty

easy

Nutrition per 1 portion

Protein 2.6 g
Calories 941 kJ / 227 kcal
Fat 17.5 g
Carbohydrates 12.5 g

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