Puré de calabaza

29 mins
Serves 2
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Directions

  1. 1Place the squash halves cut side up on a baking tray lined with baking paper.
  2. 2Place onion slices inside each squash half.
  3. 3Add chopped tomatoes, garlic, carrots and a red pepper around the squash halves.
  4. 4Season the vegetables with spices.
  5. 5Drizzle olive oil over the vegetables.
  6. 6Roast in the oven until tender.
  7. 7Scoop out the roasted squash flesh into a blender.
  8. 8Add the roasted onion, carrots, and red pepper to the blender.
  9. 9Add the roasted garlic cloves.
  10. 10Pour in vegetable broth.
  11. 11Blend until smooth.
  12. 12Pour the blended soup into a pot and add coconut milk.
  13. 13Stir well to combine.
  14. 14Serve the soup in a bowl and garnish with vegan cream, chili oil and parsley.
  15. 15Serve with toasted bread.

Ingredients

  • 2 squash
  • 1 onion
  • 1 cup tomatoes
  • 6 cloves garlic
  • 2 carrots
  • 1 red pepper
  • 1 tsp spices
  • 1 tbsp olive oil
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 2 slices toasted bread
  • 2 tbsp vegan cream
  • 1 tsp chili oil
  • 1 tsp parsley

Equipment

baking traybaking paperblenderpotbowl