Comforting butternut squash soup and roasted salty Löka pumpkin seeds.
Comforting butternut squash soup and roasted salty Löka pumpkin seeds.
Rated 5 stars by 3 users
Category
Soup
Servings
4-5 people
Prep Time
30 minutes
Cook Time
20 minutes
Author:
Madeleine
There’s nothing like a hot bowl of soup to warm you up on chilly days, and our comforting butternut squash soup with crunchy roasted pumpkin seeds will do just the trick! It’s worth the try.
Ingredients
6 tbsp extra virgin olive oil
2 medium onions diced
1 leek chopped (only use the white part)
4 garlic cloves roughly chopped
1/4 inch of ginger (about 1 tbsp) chopped
1 medium butternut squash cubed (about 1kg)
5 cups of boiling water
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1/2 tsp turmeric powder
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1 tbsp sea salt
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Pepper to taste
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Coconut milk
Chives
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LÖKA pumpkin seeds
Garnish
Directions
Heat the oil on medium-high heat in a stockpot.
Sautée the onions for about 5 mins.
Add the leek, garlic and ginger and sautée for another 2 minutes.
Add squash, turmeric and salt. Mix.
Cover with the boiling water, enough to cover the squash.
Let simmer for about 15-20 minutes until soft.
Add pepper to taste.
Transfer to blender and blend until smooth.
Put into deep bowls. Add a drizzle of coconut milk, some chopped chives and a handful of pumpkin seeds for garnish.
Enjoy hot.
Preservation
This soup will keep in the refrigerator for up to one week.