Soup is something I do quite often. This vegetarian soup is easy and quick to prepare. You can vary the base in you soup, in this soup I have use butternut squash which is high in fiber and full of vitamins A and C. To make this weekday soup a bit more exclusive, you can top it with e.g. grilled shrimps.
Ingredients (4 pers):
- 1 1/2 lb butternut squash
- 2-3 carrots
- 2 garlic cloves
- 1 onion
- 2 tbs olive oil
- 4 cups water
- 2 cubes vegetarian broth
- 1 can coconut milk
- 1 orange (juice)
- 1 inch grated fresh ginger
- 1-2 tsp sambal oelek (or 1/2 tps chili flakes)
- salt and pepper
- bread (recipe to my dinner bread you find here)
Peel and cut the garlic cloves and onion in small pieces. Heat a saucepan and add oil, garlic and onion. Fry until the onion gets clear. Peel and cut the butternut squash and the carrots in 1/2-1 inches pieces. Add into the saucepan and heat for a couple of minutes. Add the water and the broth. Let it boil for 15-20 minutes until the butternut squash and carrots are soft. Take the saucepan from the heat. Use a hand blender and mix until the soup is smooth.
Add the coconut milk, juice from one orange, ginger and sambal oelek into the soup. Let it simmer for 5 minutes. Taste the soup and add salt and pepper if needed.
Serve you soup with fresh bread.
My soup plate is from Danish “Normann Copenhagen”.