Butternut Squash Soup

Nutrition per serving

Ingredients

• 600 gButternut Squash
• 150 mlCoconut Milk (Canned)
• 720 mlChicken Broth
• 80 gOnion
• 4 gGarlic
• 5 gGinger
• 10 mlCoconut Oil
• 2 gCumin
• 10 gPumpkin Seeds(optional)

Instructions

1. 1

   Peel and dice butternut squash into 1-inch cubes.

2. 2

   Dice onion and mince garlic and ginger.

3. 3

   Heat coconut oil in a large pot. Saute onion for 3 minutes.

4. 4

   Add garlic, ginger, and cumin. Cook 1 minute.

5. 5

   Add squash and chicken broth. Bring to a boil, then simmer 25 minutes until squash is very tender.

6. 6

   Blend soup until smooth with an immersion blender.

7. 7

   Stir in coconut milk, salt, and pepper.

8. 8

   Serve hot, garnished with pumpkin seeds.