Serves 1
Directions
- 1Place butternut squash halves on a baking tray.
- 2Add halved red onions to the baking tray, placing them inside the butternut squash.
- 3Add a bell pepper to the tray.
- 4Add halved garlic heads to the tray.
- 5Add carrots to the tray.
- 6Add tomatoes to the tray.
- 7Season all vegetables on the tray.
- 8Drizzle olive oil over the seasoned vegetables.
- 9Roast the vegetables until golden and soft.
- 10Transfer the roasted butternut squash and red onions into a food processor.
- 11Add roasted bell pepper, carrots, garlic, and tomatoes to the food processor.
- 12Add vegetable broth to the food processor.
- 13Blend all ingredients until smooth.
- 14Pour the blended soup into a pan.
- 15Add coconut cream to the soup in the pan.
- 16Stir the soup and coconut cream together.
- 17Pour the soup into a bowl.
- 18Drizzle coconut milk and chili oil over the soup in a decorative pattern.
- 19Garnish with fresh cilantro.
- 20Serve with grilled cheese.
Ingredients
- butternut squash
- red onion
- bell pepper
- garlic
- ginger
- tomatoes or cherry tomatoes
- carrots
- seasoning
- thyme
- rosemary
- paprika
- cumin
- black pepper
- olive oil
- vegetable broth
- coconut cream
- coconut milk
- chili oil
- fresh cilantro
Equipment
baking trayfood processorpanbowl
Tips
- Garnish with fresh cilantro and a drizzle of coconut milk for pure comfort.
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