Coconut Butternut soup

Recipe

Prep Time

0

Cook Time

0

4 - 6 People

Serves 4

Beginner

Difficulty 0

Ingredients

4 cups butternut
1 medium red onion, diced
1 cup dry coral lentils
4 cups vegetable broth or veggie stock
300ml can of coconut milk
1 tsp white miso paste or soy sauce
1 tsp ground cumin
1 tsp ground coriander
1-2 garlic cloves
Salt and pepper to taste

Toppings

1/3 cup pumpkin seeds
1/3 cup coconut flakes
1/4 cup coconut oil
Coconut cream to serve

Method

Preheat the oven to 180 degrees Celsius. Add the diced butternut and sliced red onion to a pan, drizzle with olive oil, and season with the spices, salt, and pepper. Roast for 20-25 minutes, or until golden.
Once the butternut is cooked, add the vegetables to a deep cast-iron pot, along with the lentils, vegetable stock, and coconut milk.
Let it simmer for 20 minutes on medium and then let the soup cool before blending until super smooth.
Heat the coconut oil, add in the pumpkin seeds and coconut flakes, and fry until brown. Pour the soup into bowls, top with the pumpkin seeds and toasted coconut flakes, and add a sprinkle of pepper and a drizzle of coconut cream, and enjoy!

Photo Gallery

I hope you love this easy and comforting soup!

M*