I love this cream. It is delicious and easy to make. A wonderful cream that I am pretty sure everyone will enjoy. This time I will give it a different touch with coconut milk. Let’s get started.
1 butternut squash
A pinch of fresh ginger, chopped
2 tablespoons extra virgin olive oil
1 bay leaf
½ teaspoon parsley
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon ground sage
Some water or chicken broth
½ cup coconut milk
Some salt to taste
Some freshly ground black pepper, to taste
The first thing you should do is preparing the vegetables. Clean the leek well. Cut it in slices. We are only interested in the green part. Wash and peel the potatoes and cut them in pieces. Peel the butternut squash and cut it in pieces too. Peel the ginger and chop it.
Then, heat the oil in a big pan and sauté the ginger and the leek. Three minutes later, add the potato and the butternut squash. Saute for a couple of minutes and then add the bay leaf and the spices and herbs. Cover the vegetables with the water or the broth. Bring to a boil and then lower the heat and let it cook till the vegetables are done. Remove the pan from the fire and blend the contents with the help of a handblender. Once blended, put the pan on the fire again. Add salt and pepper to taste. Add the coconut milk, stir and let it simmer for five minutes. Serve hot.
A delicious cream. Good for everyone. Enjoy!