Creamy Butternut Squash and Coconut Soup

Instructions

1. 1

   Peel the butternut squash, scoop out the seeds and cut the flesh into 2 cm cubes. Peel the onion and chop it into 1 cm pieces. Peel the ginger and grate it finely.

   ~8 min

2. 2

   Heat the oil in the pot over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the grated ginger and stir for 30 seconds until fragrant.

   ~5 min

   Why? Technique
3. 3

   Add the butternut squash cubes, 300 ml water, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a simmer, cover and cook until the squash is completely tender and crushes easily against the side of the pot, 15 to 18 minutes.

   ~18 min

   Why? Technique
4. 4

   While step 3 cooks

   While the soup simmers, toast the pumpkin seeds in the small frying pan over medium heat, shaking the pan often, until they puff and smell nutty, about 4 minutes. Tip them onto a plate.

   ~4 min

   Why?
5. 5

   Stir 150 ml coconut milk into the pot and simmer uncovered for 2 minutes. Blend the soup until completely smooth, then taste and add a pinch more salt if it needs it.

   ~2 min

   Why? Chef's tip
6. 6

   Ladle the soup into a bowl and scatter the toasted pumpkin seeds over the top.

   ~1 min