Hokkaido Squash and Ginger Soup with Coconut Milk

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Wash and deseed the red kuri squash and dice it with the skin on. Chop the carrot, onion and ginger.

2. 2

   Heat the olive oil in a saucepan and soften the onion and ginger for 2 minutes.

   2:00
3. 3

   Add the squash and carrot, fry briefly and deglaze with the vegetable stock.

4. 4

   Simmer for 20 minutes until the vegetables are soft, then blend until smooth with a stick blender.

   20:00
5. 5

   Stir in the coconut milk, season with salt and serve hot.