Vegan Butternut Squash Soup

Ingredients

• 1 kg Pumpkin, peeled, cubed
• 1 pcs Small onion, finely chopped
• 2 clove Garlic
• 1 l Vegetable stock, low sodium
• 1 pcs Canned cocount milk
• 1 tsp Ginger, ground
• 1 tsp Cinnamon, ground
• 1 tbsp Oilve oil
• 1 g Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 200°C (392°F). Place the butternut squash cubes on a baking sheet lined with parchment paper, and roast for 25-30 minutes, or until they are tender and slightly caramelized.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion, and sauté for 5-7 minutes until translucent. Add the garlic, and sauté for another 1-2 minutes.
3. Add the ground ginger and cinnamon, and sauté for another minute to let the spices become fragrant.
4. Add the roasted butternut squash cubes to the pot, then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
5. Use an immersion blender or a countertop blender to puree the soup until smooth. If necessary, do this in batches.
6. Add the coconut milk to the pureed soup, and mix well. Heat through, but do not boil.
7. Season with salt and pepper to taste.