Butternut Squash Soup

1 butternut squash

1 large onion (or 2 small ones), minced

2 large carrots, cut into slices

1 sweet potato, cut into small wedges

1 can (398 ml) of coconut milk

1 tbsp. (15 ml) of cumin

1 tbsp. (15 ml) of curry powder

6 cups (1,5 L) of chicken (or vegetable) broth

3 tbsp. (45 ml) of virgin camelina oil Signé caméline

Salt and pepper

1. Preheat oven at 400 °F (200 °C).
2. Cut the squash into two parts lenghtwise and remove seeds. Brush with 2 tbsp. of camelina oil and seson with salt and pepper.
3. Lay flat on a baking sheet and cook 45 minutes at 400 °F (200 °C).
4. Sweat the onions for 1 to 2 minutes in a pan with oil.
5. With a fork, shred the flesh of the cooked squash.
6. Add the other ingredients except the coconut milk. Bring to a boil.
7. Cook for 10 minutes over medium heat.
8. Pass the soup in a food processor or blender until desired constistency.
9. Add the coconut milk.