for 4 person

Crunchy topping

2 tbsp	liquid honey
1 tbsp	sesame oil
2 tsp	curry powder
1 tsp	tomato puree
80 g	unsalted peanuts
1 tsp	sea salt

Soup

1 tbsp	sesame oil
1	onion, coarsely chopped
1	garlic clove, coarsely chopped
1 tbsp	tomato puree
500 g	squash (e.g. Hokkaido), cut into approx. 2 cm cubes
½ tbsp	curry powder
6 dl	vegetable bouillon
1 dl	coconut milk
	salt and pepper to taste

How it's done

Crunchy topping

Combine the honey, oil, curry and tomato puree, mix in the nuts, spread on a baking tray lined with baking paper, season with salt.

To roast

Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool.

Soup

Heat the oil in a pan. Briefly sauté the onion, garlic and tomato puree, add the squash and curry, continue to cook for approx. 5 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. until soft. Pour in the coconut milk, puree, season with salt. Plate up the soup, add the crunchy topping.

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