Description

A delicious winter soup! One of my favourites and full of goodness.

It’s also gluten free, dairy free & vegan
Ginger is known to be good for reducing inflammation, relieving pain and improving digestion
Butternut squash is high in fibre which aids digestions and is contains beta-carotene which supports eye health

Ingredients

Units Scale

110 g onions, quartered
2 garlic cloves
3 cm fresh root ginger, peeled, cut in round slices (2 mm)
30 g coconut oil
750 g butternut squash, peeled and cubed (approx. 2 cm)
400 g coconut milk
100 g water
1 vegetable stock cube (for 0.5 l)
1 pinch ground cayenne pepper (I don't add this)
1 tsp fine sea salt, plus extra to taste
1 pinch ground black pepper, plus extra to taste

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Instructions

Place onions, garlic, ginger and oil in mixing bowl, chop 3 sec/speed 5 then saute 5 min/100°C/speed 1.
Add butternut squash, coconut milk, water, vegetable stock, cayenne pepper (if using), salt and pepper then cook 20 min/100°C/speed 1.
Blend 1 min/speed 4-9, increasing speed gradually. Adjust seasoning to taste if necessary and serve immediately.
You can use the blend function on the TM6 instead if you prefer.