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Butternut Squash Soup

Butternut Squash Soup
Delectable delight! That's how this balanced, tasty, well spiced soup was received by my guests.

Ingredients (8-12 portions)

  • 1 butternut squash, cut into big chunks, seeds removed, with the skin
  • 1 onion, cut into big chunks
  • 3 carrots, cut into chunks
  • 1 potato, cut into chunks
  • 1/2 cup split red lentils, washed
  • 4 cloves of garlic
  • 1 inch fresh ginger, chopped
  • Water


  • 1 small piece of cinnamon
  • 1/2 piece star anise
  • 1 Tbs curry powder
  • 1 tsp nutmeg powder
  • 2 bay leaves
  • Salt and pepper


  • 1 ½ cup coconut cream; or 1 cup (225ml) full cream


Put all the chopped chunks of vegetables and the rest of all listed ingredients into a big pot (I use a big stainless steal pressure cooker) and add enough water to cover all ingredients. Cover with a lid and simmer till all veggies are soft.

Remove the hard spices (cinnamon stick, anise and bay leaf) and with the hand blender make a smooth soup.

Mix in the coconut cream (or cream) and serve.


We like this soup with fresh baked bread and European style butter.

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