Butternut Squash Pumpkin Soup

This soup is proper autumn’y. It’s thick, it’s smooth, feeling you nicely and what’s the most important warming you up.

Trust me guys! After you taste this soup once you will not ever forget about it :)

I made it for my parents first trip to Ireland (it was in September) and because it was so insanely good I did not even manage to get a picture ;)

Since that time I have made a good few variations of it and they all work so well.

Original recipe comes from Thermomix.

Without further delays here it is:

Ingredients:

120g of freshly chopped onion (don’t worry you will then blend everything, so whichever way suits)

3-4x peeled, garlic cloves, sliced

1x thumb size peeled ginger, sliced

35g of coconut oil

900g of peeled (take off the middle part and seeds), chopped for smaller cubes butternut squash pumpkin. Now if you don’t have enough use sweet potatoes or some carrot. It truly work well with the sweetness.

400g of coconut milk from tin

120g of water

1x vegetable stock

1x decent sprinkle of spice paprika

a good ground of salt and pepper to your like in

Take a big soup pot.

Melt your coconut oil, add onion, garlic and ginger. Simmer on low heat for few minutes.

Then add all the remaining ingredients, bring to boil, lower the heat, cover with lid and cook until all the vegetables get lovely and soft - it should take you around 20mins.
When all is ready, blend everything, try to see if you need to add some spices and serve straight away!

Enjoy!