Butternut and ginger soup

Butternut and ginger soup
1 butternut squash, chopped (500 gr)
2 red onions or shallots, chopped
1-2 tsp grated ginger
75 ml coconut milk
1/2 tsp chilli powder
Sauté the butternut, onions or shallots and the grated ginger in a good splash of olive oil until soft. Add water to cover, the coconut milk and chilli, season, bring to a boil, and then let gently simmer for around 40 minutes.
When it’s ready blend until smooth. Check the seasoning and serve with fresh herbs, a squeeze of lime juice, some sunflower seeds or an extra splash of coconut milk if needed. Enjoy 🙂
Recipe by Jamie Oliver.

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