Buy all ingredients right below the recipe
Ingredients
- 800 g butternut squash (peeled and diced)
- 150 g carrots (sliced)
- 600 ml vegetable broth
- 300 ml water (still)
- 45 ml extra virgin olive oil (approx. 3 tbsp)
- 14 g garlic (approx. 2 cloves, sliced)
- 15 g fresh ginger (finely grated)
- 150 ml coconut milk (canned)
- 1 tbsp fresh coriander (finely chopped)
- Table salt (to taste)
- Black pepper (freshly ground)
For Garnish
- Cashew nuts (for garnish)
Preparation
- 1Peel the carrots and cut them into slices. Clean, peel, and dice the butternut squash, then divide it into two portions (approx. 500 g and 300 g). Slice the garlic thinly and finely grate the ginger. Heat 2 tbsp olive oil in a large pot, add the carrots and the larger portion of the squash (500 g), and roast for approx. 7 minutes over medium heat. Then add the garlic and ginger and sauté for another 3 minutes. Pour in the vegetable broth and coconut milk, cover, and simmer for 15–20 minutes until the squash is soft.
- 2Meanwhile, heat 1 tbsp olive oil in a separate pan and sauté the remaining 300 g of squash cubes for approx. 3 minutes over medium heat. Pour in 300 ml of water, cover, and cook until soft for approx. 10 minutes.
- 3Purée the squash mixture cooked in coconut milk into a smooth cream using an immersion blender. Season with table salt and freshly ground pepper. Gently stir in the separately cooked squash cubes. Serve the soup in bowls, sprinkle with freshly chopped coriander and cashew nuts, and serve warm.
Tip
For an even more intense aroma, you can briefly toast the cashew nuts in a dry pan until golden brown before serving.
