Butternut squash soup

Healthy lunch or dinner

• 1 butternut squash

• 2 garlic gloves

• 3 shallots

• 2 cm ginger

• Vegetarian stock

• Pepper

• 1 tablespoon olive oil (or coconut oil)

• Sesame oil (optional)

• Parsley (optional)

1. Peel and cut the butternut squash in pieces

2. Pell and chop the shallots

3. Heat the oil in a pot on medium heat, add the shallots for 3 minutes

4. Add the chopped garlic gloves and ginger for 2 minutes

5. Add the butternut squash

6. Cover with vegetable stock mix with boiling water

7. Cover and cook on low heat for 20 minutes (until squash is soft)

8. Mix

You can serve with a drizzle of sesame oil, pepper and parsley leaves on top