Preparation time: 75 minutes
Ingredients
1 tablespoon MCT oil / coconut oil / olive oil
1 butternut squash
200 ml coconut milk
Vegetable broth
Salt to taste
Optional: ½ teaspoon red curry paste
Garnish: roasted pumpkin seeds
Preparation method
Preheat the oven to 160 degrees. Place the pumpkin on the baking tray and bake for an hour (or until you can easily cut a knife through the pumpkin). Leave to cool enough, cut the pumpkin in half lengthwise and scoop out the seeds. Remove the flesh from the pumpkin and put it in a blender. Add the coconut milk, oil, red curry paste and stock. Mix everything until smooth and season with a little salt. Pour everything into a pan to heat up the soup.
