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Roasted Butternut Squash Soup with Coconut
55 minVoor 4Nutri-Score B€€
B
55 min
55 minRoasted Butternut Squash Soup with Coconut
recept van
@chefthombateman
@chefthombateman
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
butternut squash (halved, seeds removed, scored in a criss-cross)Groente en fruit1 stuk
garlic (whole head, top removed)Groente en fruit1 stuk
olive oil (for roasting and frying)Voorraadkast45 ml
saltKruiden en specerijen5 g
red onions (chopped)Groente en fruit2 stukken
ginger (peeled and grated)Groente en fruit10 g- red chilli (chopped)Groente en fruit1 stuk
ground corianderKruiden en specerijen5 g- cumin seedsKruiden en specerijen5 g
- ground cinnamonKruiden en specerijen2,5 g
vegetable stockVoorraadkast500 ml- coconut milk (1 tin)Voorraadkast400 ml
pumpkin seeds (toasted)Noten en zaden30 g
chives (chopped)Groente en fruit10 g- crispy onionsVoorraadkast30 g
- chilli oilVoorraadkast15 ml
crème fraîcheZuivel60 g
per portie
Voedingswaarden
289kcal
- Koolhydraten
- 24 g
- Eiwitten
- 5 g
- Vetten
- 20 g
wat je gebruikt
Keukengerei
Oven
Steelpan
Blender
Bakplaat
stap voor stap
Bereiding
- Stap 1
Roast the squash and garlic
- Halve the butternut squash, remove the seeds and score the flesh in a criss-cross pattern.
- Drizzle with olive oil and season with salt.
- Cut the top off the head of garlic and drizzle with olive oil.
- Roast the squash and garlic at 200 °C until tender.
- Stap 2
Soften the aromatics
- Heat olive oil in a large saucepan.
- Add the onions, ginger and chilli with a pinch of salt and cook until softened.
- Stap 3
Toast the spices
- Add the ground coriander, cumin seeds and ground cinnamon.
- Cook out the spices, stirring.
- Stap 4
Build the broth
- Pour in the vegetable stock and reduce by a third.
- Add the coconut milk.
- Stap 5
Blend the soup
- Scoop the roasted squash flesh and squeeze out the roasted garlic into a blender.
- Pour in the broth mixture.
- Blend until smooth, leaving the steam to escape so no pressure builds up.
- Stap 6
Serve
- Ladle the soup into bowls.
- Top with toasted pumpkin seeds, chopped chives, crispy onions, chilli oil and crème fraîche.
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