Butternut Squash and Coconut Soup

Butternut Squash and Coconut Soup

4.8 884 ratings

Prep. 5 min

Total 30 min

6 portions

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

Nutrition per 1 portion

Calories 227 kcal / 941 kJ

Protein 2.6 g

Fat 17.5 g

Carbohydrates 12.5 g

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