Butternut Squash Soup with grilled Masala

This is one dish more that goes great with our holiday souvenir from Mauritius, the grilled Masala spice mix. That is the one without any chili.

If you want to cook this soup, just use a mild curry powder.

The soup is vegetarian. Leave out the blob of creme fraiche in the end as topping, you have a vegan soup.

The easiest way to prepare a pumpkin like that is a soup. You can either peel the hart outer layer off or stuff the whole veg in the oven for 60 to 90 min at 180 C fan and get it soft that way. Scraping out the flesh is easy then.

INGREDIENTS:
1 butternut squash
3 flowery potatoes
4 shallots
2 cloves of garlic
500 ml veg stock
2 tbsp veg oil
2 tbsp grilled masala
Salt and pepper
Thyme
Creme fraiche

Peel potatoes and onions and garlic. Roast in some oil and add veg stock.
Cook for 10 min and add the oven baked butternut squash. Cook 5 min.
Put it in a blender.

Garnish with thyme and creme fraiche.