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