Creamy Butternutsquash Soup
My preferred dinner meal after a long cold day. Warming, soothing and creamy. Add a perfectly poached egg on top and you are good for bed.
INGREDIENTS
450g diced butternut squash
150ml water from cooking
2cm fresh ginger
1 tsp ground turmeric
3 kale leaves
2 tsp tahini
A pinch of salt
Coconut oil
INSTRUCTIONS
1. Bring water to boil in a medium pot. Add the salt, butternutsquash and ginger and cook until tender.
2. Sieve the butternutsquash, saving some water. Transfer to a food processor and process on high speed until smooth, with 150ml of the water from cooking and ground turmeric. Meanwhile prepare the poached egg.
3. In a small pan over medium heat heat the coconut oil and sauté the kale until tender but crisp.