A warm and delicious butternut soup – perfect for does stormy winter days when we are all happy to be insight with the fire going.
2-3 garlic cloves
1 can of coconut milk
1/2 liter of vegetable stock
10 gr butter
Chop the onion and fry it in a casserole for a couple of minutes, or until golden.
Take the seeds out of the butternut and cut the rest into smaller pieces. Do the same to the carrots and add them to the onions, and cook for a couple of minutes.
Finely chop the garlic and add it to the mix
Pure the coconut milk into the mix.
Blend the mix into a smooth consistency. Season with salt and pepper.
Cook the soup for about 10 minutes more. Turn the stove off and place 10 gr of butter into the mix. Let the butter melt while stirring the soup.