Butternut Squash Soup

serves 4

1 lbs. (454 gr) butternut squash – peeled, seeded and diced
7 oz. (200 gr) white potato – peeled and diced
1 cup (240 ml) vegetable broth
3 tbsp coconut milk
¼ tsp grated nutmeg
1 tbsp curry powder
salt + pepper
sunflower seeds

Bring a large pot of salted water to a boil.

Add the vegetables and cook until tender, about 30 minutes.

Drain and place in the bowl of a food processor.

Add the vegetable broth, coconut milk, nutmeg and curry powder. Blend until smooth.

Season to taste.

Serve immediately topped with sunflower seeds and a touch of coconut milk.