Coconut Soup

Ingredients:

1 medium butternut squash, halved seeds removed

2 tablespoons olive oil

1 cup carrots, chopped

1 cup onion, chopped

2 tablespoons curry 

1 tablespoons cumin

400 grams coconut milk

4 cups vegetable stock

Handful chives, chopped

Salt and pepper

How to cook:

Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with salt. Place cut side down on cookie sheet. Roast for 30 – 45 minutes until tender. Remove from skin and cut into large cubes. Drizzle large, heavy bottomed pot with 1 tablespoon olive oil. Add carrots and onion to pot with 1 teaspoon salt. Saute until tender. Add coconut milk and vegetable stock. Add curry powder and cumin. Add roasted butternut squash. Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 – 20 minutes. Blend in small batches until creamy. If you want, you can garnish with chopped chives. Kali oreksi