Serves 1
Directions
- 1Cut the butternut squash in half and place it on a baking sheet lined with parchment paper.
- 2Add half an onion to each half of the butternut squash.
- 3Place bell peppers, carrots, garlic, and cherry tomatoes on the baking sheet.
- 4Season all vegetables generously.
- 5Drizzle with olive oil.
- 6Bake the vegetables until tender and lightly charred.
- 7Scoop the roasted butternut squash flesh into a blender.
- 8Add the roasted onions, bell peppers, carrots, garlic, and tomatoes to the blender.
- 9Pour vegetable broth into the blender.
- 10Secure the lid on the blender.
- 11Blend until smooth.
- 12Transfer the blended soup to a pot.
- 13Add coconut milk to the soup.
- 14Stir until well combined.
- 15Ladle the hot soup into a bowl.
- 16Drizzle with coconut milk in a circular pattern.
- 17Add a swirl of chili oil.
- 18Garnish with fresh parsley.
- 19Serve with toasted sourdough bread for dipping.
Ingredients
- Butternut squash
- Onion
- Bell pepper
- Carrots
- Garlic
- Tomatoes
- Seasoning
- Olive oil
- Vegetable broth
- Coconut milk
- Fresh parsley
- Chili oil
- Sourdough bread
Equipment
Baking sheetParchment paperBlenderPotSpatulaLadleBowlSqueeze bottleSpoon
Tips
- Serve with toasted sourdough bread for dipping.
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