Roasted Butternut Squash Soup

20 mins
Serves 2
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Directions

  1. 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.
  2. 2Preheat 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.
  3. 3Preheat 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.
  4. 4Scoop out the roasted butternut squash and transfer it to a blender.
  5. 5Scoop out the roasted butternut squash and transfer it to a blender.
  6. 6Scoop out the roasted butternut squash and transfer it to a blender.
  7. 7Add the roasted onion, pepper, carrots, and garlic cloves to the blender.
  8. 8Add the roasted onion, pepper, carrots, and garlic cloves to the blender.
  9. 9Add the roasted onion, pepper, carrots, and garlic cloves to the blender.
  10. 10Pour in vegetable broth and blend until smooth.
  11. 11Pour in vegetable broth and blend until smooth.
  12. 12Pour in vegetable broth and blend until smooth.
  13. 13Pour the blended mixture into a pot, add coconut milk, and stir well.
  14. 14Pour the blended mixture into a pot, add coconut milk, and stir well.
  15. 15Pour the blended mixture into a pot, add coconut milk, and stir well.
  16. 16Serve the soup in a bowl, garnish with coconut cream, chili oil, parsley, and serve with toasted bread.
  17. 17Serve the soup in a bowl, garnish with coconut cream, chili oil, parsley, and serve with toasted bread.
  18. 18Serve the soup in a bowl, garnish with coconut cream, chili oil, parsley, and serve with toasted bread.

Ingredients

  • 2 halves butternut squash
  • 2 halves butternut squash
  • 2 halves butternut squash
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 1 medium red bell pepper
  • 1 medium red bell pepper
  • 1 medium red bell pepper
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 medium carrots
  • 2 medium carrots
  • 2 medium carrots
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 tsp seasoning
  • 1 tsp seasoning
  • 1 tsp seasoning
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 1 tbsp chili oil
  • 1 tbsp chili oil
  • 1 tbsp chili oil
  • 1 tbsp parsley
  • 1 tbsp parsley
  • 1 tbsp parsley
  • 2 slices bread
  • 2 slices bread
  • 2 slices bread

Equipment

baking sheetblenderpot
Roasted Butternut Squash Soup | Clip Recipe