Butternut Squash Soup

Image
2 servings

5.2 ounces Butternut squash
2 carrots
1 big potato
1 tablespoon oliveoil
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon ground cumin
fresh thyme
2 cups water
1 tablespoon vegetable broth
salt 
pepper
0.4 cup coconut milk

Topping:

Sunflower seeds
fresh thyme

Instructions:

Cut the butternut squash, carrots and potato in dices.

In a large saucepan, fry the vegetables in olive oil and add all the spices except the thyme. Fry for 5 minutes.
Add water, vegetable broth and thyme. 
Let it simmer for 20 minutes.
Taste with salt and pepper.
Blend the soup with coconut milk and top with sunflower seeds and thyme.
Free Joomla! templates by AgeThemes