Golden Harvest Soup

Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced
• 3 large carrots, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can of coconut milk (400ml)
• 1 litre vegetable stock
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh micro-coriander leaves, for garnish (optional)

Method:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant.
3. Add the diced butternut squash and carrots to the pan. Stir well to combine with the onions, garlic, and ginger.
4. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 20-25 minutes, or until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be careful when blending hot liquids.
6. Return the pureed soup to the pan and place it back over low heat. Stir in the coconut milk and season with salt and black pepper. Simmer for an additional 5 minutes, allowing the flavours to meld.
7. Taste and adjust the seasoning if necessary. If the soup is too thick, you can add more vegetable stock to reach your desired consistency.
8. Serve the "Golden Harvest Soup" hot, garnished with fresh micro-coriander leaves or grated carrot.