Butternut squash soup

0 likes 0 comments Recipe by Tania chomicz

Ingredients for 4 people

1 butternut squash roasted*
1 onion chopped
1tsp ground cumin
Coconut cream 1" off block or can coconut milk or 2tbsp powder
1tsp bouillon powder (or other veg stock)
salt and pepper to taste

80 min · Easy

Directions

1. Chop the roasted* squash into small chunks

2. Fry the onion until clear

3. Put all ingredients in a food processor and blitz

4. Warm in a pan and serve with a cream swirl

5. Fresh bread and grated parmesan accompany well

6. *roasting needs the squash chopping in half, deseeding, putting in a tin, brushing with a little oil and roasting at 200 degrees C until the flesh is soft (up to an hour depending on size)

main courses October 07, 2014 11:10

Author Daniel Johnson (although ingredients sort of guessed)