This soup can be served as a starter or main course. As a main course, the recipe serves 2 people; as a starter, it serves 4.
Ingredients
- 1 medium butternut squash
- 2 yellow onions
- 2 cloves garlic
- 1 chili
- 5-7 dl stock (vegetable, chicken or beef stock) depending on how thick you want the soup
- 2.5-3 dl coconut milk
- Salt and pepper
- Olive oil
- Toasted pumpkin seeds
- Cilantro
Instructions
Preheat the oven to 200°C. Cut the squash in half and rub a little olive oil on the flesh side. Roast in the oven for about 30 minutes. Once you've put the squash in, slice the onions and chop the garlic and chili. Sauté in olive oil for about 20 minutes until the onion is soft and slightly caramelized. When you take the squash out of the oven, spread 4 tbsp of pumpkin seeds on a baking sheet and let them toast for 5-6 minutes.
When the squash is done, remove the seeds. Use an oven mitt to hold the squash while you scoop out the flesh with a spoon. Add to a large pot along with the onion, chili and garlic. Pour in about 5 dl of stock and blend until smooth with an immersion blender (or in a regular blender). Stir in the coconut milk and bring to a brief boil.
Serve with good bread, sprinkle toasted pumpkin seeds and cilantro over the soup when serving.
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