
Devices & Accessories
Butternut Squash and Coconut Soup
Prep. 5 min
Total 30 min
6 portions
Ingredients
-
onions quartered110 g
-
garlic cloves2
-
fresh root ginger peeled, cut in round slices (2 mm)3 cm
-
coconut oil30 g
-
butternut squash peeled and cubed (approx. 2 cm)750 g
-
coconut milk400 g
-
water100 g
-
vegetable stock cube (for 0.5 l)1
-
ground cayenne pepper1 pinch
-
fine sea salt plus extra to taste1 tsp
-
ground black pepper plus extra to taste1 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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