How to make
Clean and peel the squash and carrots, cut them into dices, and chop the onion finely. Saute the vegetables into a deep pot in olive oil and butter.
Pour the vegetable stock. Simmer until the vegetables are cooked. Blend the soup with an immersion blender to a creamy consistency.
Add the coconut milk and the lemon juice, and season the soup with salt and pepper.
Bring back to a boil and simmer for five more minutes. Serve the soup while it's hot and garnish with croutons and pumpkin seeds.
Enjoy! Your delicious Butternut Squash Soup is ready!
If the soup is too thick you can add a little vegetable stock or water.
