Butternut Squash Soup
500g of butternut
- 400g of carrots
- 1 onion
- Fresh ginger
- 1 bay leaf
- 1 orange
- Coconut milk
- Fresh coriander
Peel the vegetables. Cut the carrots and onion into thin rings, and dice the butternut.
Add all cut vegetables in to a saucepan, with the bay leaf and a little bit of ginger cut in to small pieces. Season with salt.
- Fill with water until it is just above the surface.
- Cook until the carrots are tender. Blend after removing the bay leaf or not according to your taste. Add the juice of one orange.
- Serve with coconut milk and fresh coriander leaves.
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