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🍲 Creamy Squash Sopa with Black Garlic

450 kcal · 30 min · 4 servings

Ingredients

• 600 g Squash (e.g. Butternut)
• 1 Stück Onion
• 4 Zehen Black garlic
• 750 ml Vegetable stock (cube or liquid)
• 200 ml Coconut milk (can)
• 2 Esslöffel Olive oil
• 1 Stück (daumengroß) Ginger
• 1 Teelöffel Salt

Instructions

1. 1. Peel the squash and cut the flesh into cubes. Peel the onion and ginger and chop them finely. timer: 0
2. 2. Heat the olive oil in a large pot. Sauté the onion and ginger for 5 minutes until soft. timer: 5
3. 3. Add the squash cubes and fry for 2 minutes. Pour in the vegetable stock liquid and bring to a boil. timer: 2
4. 4. Reduce the heat, cover the pot, and let the squash cook until soft, about 15 minutes, until it can be easily mashed with a fork. timer: 15
5. 5. Remove the pot from the heat. Squeeze the black garlic cloves out of their skins and add the paste to the pot. Blend the soup until completely smooth with a hand blender. timer: 3
6. 6. Stir the coconut milk into the soup. Season with salt and serve immediately. timer: 2

Nutrition per serving

• kcal: 450
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 52 g