First I will start out by saying a big thank you to GRIM for providing some of the veggies for this recipe. I can only recommend you to drop by their website and check them out: https://eatgrim.com.
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Servings: 3-4 people
- 1 butternut squash
- 2 sweet potatoes
- 3 onions
- 4 cloves of garlic
- 2 tbsp grated ginger
- 1 cube of bouillon
- 2 tbsp dried basil
- 1 chili (mild/medium)
- 500-650 ml water
- 1 can coconut milk
- 1 handful fresh basil
- Juice from 1 lemon
- Peel the sweet potatoes and butternut squash, and take the skin of the onions, ginger and garlic.
- Cut the onion, chili, garlic, butternut squash (remember to remove the seeds) and sweet potatoes into medium chunks. Then grate the ginger really fine.
- Fill the pot with the chunks of onion, garlic, ginger, chili, sweet potato, butternut squash – then with the water (start with 500 ml, add more if needed to), bouillon and the dried basil. Leave it to boil on medium heat for 25-30 m.
- When the 25-30 m. is up, your boiling veggies should be soft, if not, boil them for a bit longer. Put in the bundle of basil. Take a hand blender and blend the soup until it becomes a creamy purée. Them add the coconut milk and lemon juice and mix it around. The soup should be creamy and thick.
- After a few minutes the dish should be done and ready to eat. Add the dish to a bowl and top it off with some fresh basil – if you prefer it, so can serve it with a bread on the side.