Directions
- 1Preheat the oven and arrange butternut squash halves, onion, red pepper, garlic, and carrots on a baking sheet. Season with salt, pepper, and other spices. Drizzle with olive oil. Roast in the oven until tender.
- 2Scoop out the roasted butternut squash and transfer it to a blender.
- 3Add the roasted onion, pepper, carrots, and garlic cloves to the blender.
- 4Pour in vegetable broth and blend until smooth.
- 5Pour the blended mixture into a pot, add coconut milk, and stir well.
- 6Serve the soup in a bowl, garnish with coconut cream, chili oil, parsley, and serve with toasted bread.
Ingredients
- 2 halves butternut squash
- 1 medium onion
- 1 medium red bell pepper
- 6 cloves garlic
- 2 medium carrots
- 1 cup cherry tomatoes
- 1 tsp seasoning
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp chili oil
- 1 tbsp parsley
- 2 slices bread
Equipment
baking sheetblenderpot
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