Ingredients:

• 500 g butternut squash
• 3 carrots
• 1 onion
• 1 garlic clove
• 70 cl vegetable broth
• 10 cl coconut cream (or regular cream)
• 1 tbsp olive oil
• 1 tsp Timur berry
• Salt

Instructions:

• Peel and cut the squash, carrots, and onion into pieces.
• Sauté the chopped onion and garlic in a saucepan with the olive oil for 2–3 minutes.
• Add the squash and carrot pieces. Cook for another 5 minutes.
• Pour in the broth, bring to a boil, then simmer covered for 25 minutes.
• Blend the soup until smooth. Add the coconut cream, season with salt, and stir well.
• Just before serving, sprinkle a pinch of ground Timur berry: its citrusy notes beautifully enhance the sweetness of the vegetables.