Butternut squash velouté with coconut milk and coriander

There's nothing like warming up with a good butternut squash soup.

Ingredients for 4 people

• 1 butternut squash, peeled and cubed
• 1 chopped onion
• 2 cloves of garlic, chopped
• 1 L of vegetable broth
• 10 ml red curry paste
• 200 ml coconut milk
• ½ bunch of coriander
• The juice of a lime
• Salt/pepper to taste.

Preparation

1. In a saucepan, place the squash cubes with the onion and garlic. Add enough vegetable stock to cover and cook over medium-high heat for about 20 minutes. Check for doneness by inserting the tip of a knife into the squash.
2. Once cooked, blend the squash using an immersion blender. Add the red curry paste, coconut milk, lime juice, and a little salt and pepper. Blend again with the immersion blender. Check the seasoning and adjust if necessary.
3. Divide the soup between 4 bowls. Sprinkle with cilantro. You can add croutons, salty granola, etc.