Serves 1
Directions
- 1Place halved butternut squash on a baking sheet lined with parchment paper.
- 2Add halved red onions to the butternut squash.
- 3Add bell peppers to the baking sheet.
- 4Add garlic to the baking sheet.
- 5Add carrots to the baking sheet.
- 6Add tomatoes to the baking sheet.
- 7Season all vegetables on the baking sheet.
- 8Drizzle olive oil over the seasoned vegetables.
- 9Roast the vegetables until golden and soft.
- 10Scoop the roasted butternut squash into a blender.
- 11Add the roasted onions to the blender.
- 12Add the roasted bell peppers and carrots to the blender.
- 13Add the roasted garlic to the blender.
- 14Pour vegetable broth into the blender with the roasted vegetables.
- 15Blend the ingredients until smooth to create the soup base.
- 16Pour the blended soup into a pan.
- 17Add coconut cream to the soup in the pan.
- 18Stir the coconut cream into the soup.
- 19Pour the finished soup into a serving bowl.
- 20Drizzle coconut milk over the soup in a decorative pattern.
- 21Add chili oil to the soup for garnish.
- 22Garnish with fresh cilantro.
- 23Serve the soup with toasted bread.
Ingredients
- Butternut squash
- Red onion
- Bell peppers
- Garlic
- Ginger
- Tomatoes or cherry tomatoes
- Coconut milk
- Vegetable broth
- Thyme
- Rosemary
- Paprika
- Cumin
- Black pepper
- Chili oil
- Olive oil
- Fresh cilantro
Equipment
baking sheetblenderpanserving bowl
Tips
- Roast everything until golden and soft.
- Garnish with fresh cilantro and a drizzle of coconut milk.
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