Butternut Squash Soup
coconut + seeds
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.