Butternut Curry Soup

6 serves

Ingredients

• 1 butternut squash (medium)
• 3 carrots
• 1 red onion
• 2 cloves garlic
• 2 tsp of curry
• 2 tsp tomato puree
• 200 ml coconut milk
• salt, freshly ground pepper
• 1 liter of vegetable broth
• 1 tsp of soy sauce

Recipe
Preheat the oven to 200°C. Peal and cut the butternut and the carrots in large pieces. Cook for 25–35 minutes, until the vegetables are tender. Mince the onion and crush the garlic cloves. Melt the butter in a large thick-bottomed pan. Add onion and garlic, let fry for 2–3 minutes. Add the vegetables, curry powder and black pepper, stir in everything. Pour in the broth and the soy sauce and coconut milk. Bring to a boil. Reduce the heat and cover the pan. Simmer for 15–20 minutes. Mix with a hand blender or food processor. Serve hot and garnish with fresh cilantro or basilic.