Warming Butternut Squash Soup

Prep time:​ 15 minutes

Yield: This recipe is enough for 3 - 4 people. 

Cooking Time: 45 minutes

Ingredients: 

1 butternut squash

1 small can of coconut milk  (185ml) (if there is more in the can/carton you can put it in the freezer and use it for another day)

2 tbsp cinnamon

½ tbsp cardamom

½ tbsp chopped ginger

2 tbsp sesame oil 

Salt and pepper 

Pinch of cayenne pepper

Toppings:

Chopped almonds, sesame seeds or/and hemp seeds

Directions

Preheat your oven to 180°C. Cut the butternut squash into squares, scoop out the seeds, then put the butternut squash on a baking tray and drizzle with sesame oil and pepper. Mix it all together on the tray 😍 

Put the tray in the oven for 30 minutes.

Take out the tray and let it cool. Transfer the butternut squash and coconut milk, little by little, into a food processor, blender or both. If you prefer your soup with a smoother consistency, you can use the food processor first and then transfer the soup to the blender after. Thereafter you add cinnamon, cardamom, and cayenne pepper. Finally, reheat the soup on the stove.