Description
A creamy and flavorful soup perfect for chilly days, packed with seasonal vegetables and nutrients.
Ingredients
- 1 small to medium-sized Butternut Squash
- 7 fl oz Coconut Milk (200 ml)
- 1-2 Red Onions
- 1-2 Bell Peppers
- 1-2 heads of Garlic
- 2 Tomatoes (or 1 cup of Cherry Tomatoes)
- 1 1/2 cups Vegetable Broth (350 ml)
- 1 tsp Fresh Ginger (optional, grated)
- Olive Oil (enough to drizzle over vegetables)
- Fresh Cilantro (for garnish)
- 1 tsp Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Chili Flakes (optional, to taste)
Instructions
- Preheat the oven to 390°F (200°C).
- Prepare the vegetables by peeling and chopping the butternut squash or halving it for roasting.
- Season the vegetables with pepper, cumin, paprika, thyme, rosemary, and chili flakes. Drizzle with olive oil and toss to coat.
- Roast for about 1.5 hours or until the vegetables are golden and soft inside, removing the aluminum foil for the last 10 minutes.
- Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all vegetables to a blender. Add the vegetable broth and ginger and blend until smooth.
- Pour the blended mixture into a pot, stir in the coconut milk, and cook on medium heat for about 2 minutes.
- Adjust seasonings to taste and garnish with fresh cilantro and a drizzle of coconut milk.
Notes
For a smoother texture, blend the soup longer. Add toppings like croutons or seeds for extra flavor.