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Butternut squash & coconut soup

Velvety squash soup with ginger and coconut milk.

• €1.55 per person (estimate)
• 35 min
• Easy
• Season: autumn, winter
• Vegan
• Vegetarian
• Gluten-free

Ingredients for 2 people

• Butternut squash · 400 g
• Coconut milk · 200 ml
• Fresh ginger · 10 g
• Onion · 1
• Vegetable stock · 500 ml

Method

1. Cut 400 g of butternut squash into cubes and slice 1 onion.
2. Fry the onion and 10 g of grated fresh ginger in a drizzle of oil over a medium heat for 2 to 3 min, add the squash and 500 ml of vegetable stock, cover and simmer for 20 to 22 min until the squash is soft.
3. Blend until smooth, stir in 200 ml of coconut milk and serve hot.

Price estimated from average supermarket prices in France (non-organic). In the app, it adjusts to your shop and region, and to the prices you log.