Butternut Squash Soup

originally submitted by Anonymous

Ingredients
a small butternut squash (peeld, seeded, cubed)

a medium sized carrot (peeled, chopped)

about a liter of chicken or veg stock (as much as needed to generously cover the veg)

orange zest of half an orange (grate or chop very finely)

juice of half an orange

a teaspoon of ground coriander seeds

1 dl dark rum

1 dl coconut milk or cream

salt&pepper to taste

Instructions
Cook everything minus the milk/cream until soft.

Blend, then thicken with the coconut milk or cream.

Season with salt and some black pepper.

Garnish with croutons, roast sunflower/squash seeds or even parmesan.