Autumn Pleasures.

Butternutsquash Soup with Curry

1 kg Butternut

2 Onions

2 Cloves of Garlic

2 Tbs butter

1 Liter Chicken stock

3 dl Heavy Cream

3 dl Coconut Cream

2 Tbs Garam Masala

2 Tbs Curry powder

1 Tbs grated Lime Peel

Salt & Pepper

Preparation: peel and cut the butternut in pieces, slice the onions and chop the garlic.

Sauté these in butter until nice a golden and then add grated lime, spices and cook for a few more minutes to let the spices infuse in the vegetables. add the stock, cream, and the coconut cream, cook slowly for 30 minutes. Blend the soup with your favorite blender. Finished the soup off with freshly grated black pepper and if needed salt. I like to sprinkle a few roasted pumpkin seeds on mine.

Great soup the the coming cold evenings. Enjoy it with fresh bread and a piece of Gruyere.

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