Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 kg butternut squash, peeled and chopped
- 1 carrot, diced
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 250 ml coconut milk
- Salt and pepper, to taste
- Fresh coriander, for garnish
Method
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
2. Stir in minced garlic and cook for another minute. Add chopped squash and diced carrot, cooking for an extra 5 minutes.
3. Sprinkle ground cumin over the vegetables, then pour in the vegetable broth. Bring the mixture to a boil.
4. Reduce the heat and let it simmer for 20 minutes or until the squash is tender. Remove from heat.
5. Blend the soup until smooth, then stir in coconut milk. Season with salt and pepper. Serve hot, garnished with fresh coriander.
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