01 4 cups butternut squash
02 2 cups carrots
03 1 sweet onion + 4 cloves garlic + 3 tablespoons fresh ginger
04 4 cups vegetable bouillon + 1 tablespoon tamari
05 1 can coconut milk
Don't be afraid. First, cut it crosswise in half in its middle and the extremities, then again lengthwise to access the seeds.
Here you have two choices: throw out the seeds or save them for roasting later (I highly recommend the latter!)
Peel vegetables and cut into pieces.
Sautée the onion first with salt and pepper until it becomes translucent, then add the rest.
Bring to a boil then simmer until carrots are tender, about 20-30 minutes.
It can be done in a stand blender or using a hand blender. Then, add the coconut milk, keeping ¼ cup for the garnish, and blend.
You can transfer back to the saucepan to keep warm. Then divide into bowls and...
with coconut milk
with pumpkin seeds