Roasted Butternut Squash Soup

Serves 1
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Directions

  1. 1Cut the butternut squash in half and score it.
  2. 2Place the butternut squash halves, red onions, a red bell pepper, and garlic cloves on a baking tray.
  3. 3Add carrots and cherry tomatoes to the baking tray.
  4. 4Season all the vegetables on the tray.
  5. 5Drizzle olive oil over the seasoned vegetables.
  6. 6Roast the vegetables in the oven until golden and soft.
  7. 7Scoop the roasted butternut squash flesh and onions into a blender.
  8. 8Add the roasted bell pepper to the blender.
  9. 9Squeeze the roasted garlic cloves into the blender.
  10. 10Add the roasted tomatoes and carrots to the blender.
  11. 11Pour vegetable broth into the blender with the roasted vegetables.
  12. 12Blend all ingredients until smooth.
  13. 13Pour the blended soup into a frying pan and heat it.
  14. 14Add coconut cream to the soup in the pan.
  15. 15Stir the coconut cream into the soup until well combined.
  16. 16Pour the finished soup into a serving bowl.
  17. 17Drizzle coconut milk in a spiral pattern on top of the soup.
  18. 18Add chili oil on top of the soup in a spiral pattern.
  19. 19Garnish with fresh cilantro.
  20. 20Serve with a slice of toasted bread.

Ingredients

  • Butternut squash
  • Red onion
  • Bell peppers
  • Garlic
  • Ginger
  • Tomatoes
  • Thyme
  • Rosemary
  • Paprika
  • Cumin
  • Black pepper
  • Chili oil
  • Seasoning
  • Olive oil
  • Vegetable broth
  • Coconut cream
  • Coconut milk
  • Fresh cilantro

Equipment

Baking trayBlenderFrying panPlate

Tips

  • Roast everything until golden and soft
  • Garnish with fresh cilantro and a drizzle of coconut milk
Roasted Butternut Squash Soup | Clip Recipe