Squash soup with thyme and chilli

Name: Squash soup with thyme and chilli
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 slice bread; 2 ½ dl coconut milk; 500 g squash; 1 garlic cloves; 2 tbsp olive oil; 8 dl vegetable bouillon; salt and pepper to taste; 4 sprig thyme; a little chilli flakes; a little sea salt

soup

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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We can never get enough of this autumn recipe – the crispy garlic croutons are addictive!

Recipe by:
Joel & Muriel

Ingredients

for 4 people

Soup
8 dl	vegetable bouillon
500 g	squash, peeled, chopped
2 ½ dl	coconut milk
	salt and pepper to taste

Croutons
2 tbsp	olive oil
2 slice	bread, cut into cubes
1	garlic clove, finely chopped
4 sprig	thyme, leaves torn off
a little	chilli flakes
a little	sea salt

How it's done

Soup

Bring the stock to the boil in a wide pan. Add the squash and cook for approx. 20 mins. until very soft. Pour in the coconut milk, puree the squash until smooth, season the soup.

Croutons

Heat the oil in a non-stick frying pan. Stir-fry the bread until crisp, add the garlic and thyme and cook briefly, season the croutons. Plate up the soup with croutons.

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