Butternut squash soup
Recipe by Tania chomicz
Ingredients for 4 people
2 cloves garlic chopped
1 onion chopped
1 medium butternut squash
1 tsp cumin seeds ground
1/5 block of coconut cream
1/2 teaspoon dried ginger
1 tsp chopped coriander
3 tsp bouillon
2 cups hot water
Prep. Time → 20 min
Cook Time → 60 min
80 min
·
Easy
Directions
1. Cut the squash in half, remove the seeds and cook in the oven at 200 for an hour
2. When cooked (soft flesh) cube.
3. Heat a tsp of oil in a pan and soften the onion and garlic
4. Put all the ingredients in the blender and puree.
5. Add more water until desired consistency is reached.
6. Season and serve with a swirl of cream
starters April 02, 2012 20:34
Author Daniel Johnson (inspired)
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