Butternut squash soup with coconutmilk & a touch of mango

Cuddle up under a blanket in the spring sunlight on the veranda and enjoy this sweet and creamy soup with a thai-twist for lunch.

This is what you need:

  • 1 butternut squash (if it’s really big then ½ will do just as well)
  • 1-2 cans of coconut milk
  • water
  • 1 large onion
  • 2 cloves of garlic
  • ½ lemon
  • sambal oelek
  • vegetable broth
  • mango chutney
  • a chunk of fresh ginger
  • salt & pepper
  • fresh cilantro or parsley

Peel the squash an chop it into medium-sized chunks. Chop the onion and the garlic and fry them lightly in some oil or butter in the bottom of a large pot. Once they have caught some colour, add the squash, the coconut milk and some water. The liquid should reach just above the chopped squash in the pot. You can either use several cans of coconut milk or do the budget version and add half coconutmilk, half water. Add the rest of the ingredients except the fresh herbs and let boil until the squash is soft and mushy. Then mix the soup in a blender or with a hand blender, add herbs and serve with a teaspoon of sour cream.

This recipe is perfect to combine with some homemade bread. Maybe try these ones.


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