Comforting butternut squash soup and roasted salty Löka pumpkin seeds.
There’s nothing like a hot bowl of soup to warm you up on chilly days, and our comforting butternut squash soup with crunchy roasted pumpkin seeds will do just the trick! It’s worth the try.
6 tbsp extra virgin olive oil
2 medium onions diced
1 leek chopped (only use the white part)
4 garlic cloves roughly chopped
1/4 inch of ginger (about 1 tbsp) chopped
1 medium butternut squash cubed (about 1kg)
5 cups of boiling water
1/2 tsp turmeric powder
1 tbsp sea salt
Pepper to taste
LÖKA pumpkin seeds
Heat the oil on medium-high heat in a stockpot.
Sautée the onions for about 5 mins.
Add the leek, garlic and ginger and sautée for another 2 minutes.
Add squash, turmeric and salt. Mix.
Cover with the boiling water, enough to cover the squash.
Let simmer for about 15-20 minutes until soft.
Add pepper to taste.
Transfer to blender and blend until smooth.
Put into deep bowls. Add a drizzle of coconut milk, some chopped chives and a handful of pumpkin seeds for garnish.
This soup will keep in the refrigerator for up to one week.