Butternut squash: 250g (1/2 small, peeled and cubed), Onion: 50g (1/3 medium, diced), Garlic: 6g (2 cloves, minced), Vegetable broth: 300ml (1 1/4 cups), Coconut milk: 100ml (1/3 cup), Olive oil: 10ml (2 tsp), Ginger: 5g (1 tsp, grated), Cinnamon: 1g (1/4 tsp), Nutmeg: 0.5g (pinch), Maple syrup: 5g (1 tsp), Pumpkin seeds: 10g (1 tbsp, for garnish), Salt: to taste, Black pepper: to taste
1. Heat 10ml olive oil in a pot over medium heat. 2. Add 50g diced onion and cook for 3-4 minutes until softened. 3. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds until fragrant. 4. Add 250g cubed butternut squash, 1g cinnamon, and 0.5g nutmeg. Stir to coat. 5. Add 300ml vegetable broth and bring to a boil. 6. Reduce heat and simmer for 15-20 minutes until squash is very tender. 7. Use an immersion blender to puree until smooth (or transfer to a blender in batches). 8. Return to low heat and stir in 100ml coconut milk and 5g maple syrup. 9. Season with salt and pepper to taste. 10. Serve garnished with 10g pumpkin seeds.
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