Butternut Squash Soup

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
0.4 cup coconut milk


Sunflower seeds
fresh thyme


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.
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