Vegan Butternut Squash Cream Soup

Ingredients

• 500 g butternut squash flesh
• 1 onion
• 2 Garlic cloves
• 1 piece ginger (2 cm)
• 1 tbsp Coconut oil
• Salt
• Pepper
• 2 tbsp Curry Powder
• 200 ml coconut milk
• parsley for garnish
• 4 slices spelt bread

Instructions

1. 1.

   Wash, deseed, peel and cube the butternut squash. Peel and finely chop the onion and garlic. Peel and finely chop the ginger.

2. 2.

   Heat coconut oil in a pot. Add onion and garlic and sauté 2–3 minutes over medium heat. Add squash and ginger, pour in 500 ml water. Season with salt, pepper and curry powder. Bring to a boil and simmer everything for 15–20 minutes over medium heat.

3. 3.

   Wash parsley and pat dry. Pour coconut milk into the pot and blend the soup until smooth. Taste again and serve in bowls. Garnish with a parsley leaf and serve with bread.