You need –
- Butternut squash – 250 grams, skin off and cubed
- Carrot – 1, cubed
- Onion – 1, sliced
- Garlic – 2 cloves
- Vegetable stock – 500 mls
- Butter – 1 tablespoon
- Coconut cream – 1/4 cup
- salt and pepper
Heat oil in large sauce pan and add the onions, garlic. Cook till soft. Add in the squash and carrots. Cook for a minute.
Add the vegetable stock and cook for about 30-35 minutes or until carrots and squash are soft. Just before turning off the heat add the coconut cream. stir well and turn off the heat.
In a blender or food processor, blend the soup until smooth. If the soup is too thick, add a bit of hot water to adjust the consistency.
Season with salt, pepper and serve.