Preparation

recipe for 4 portions

1. Cut up the butternut squash into small cubes and put it onto a baking tray along with the pell pepper, onion and garlic clove (both unpeeled!). Bake the veggies in the oven at 200°C for about 30 min. until the squash is soft.
2. Melt 1 tbsp of coconut oil in a pan and roast the curry powder slightly. Then add the vegetables, peel the onions and garlic and also add it into the pan.
3. Pour the vegetable broth into the pan and let it simmer on low heat for about 10 min. Then mix everything as fine as you like and season with salt and pepper.
4. For the delicious topping, fry the vegini Cubes in an extra pan in a little olive oil and add on top before serving the soup. Also very delicious with a dollop of coconot yogurt and some pomegrenate seeds.