Serves 1
Directions
- 1Cut the butternut squash in half and score it.
- 2Place the butternut squash halves on a baking tray lined with parchment paper.
- 3Add sliced red onions to the baking tray.
- 4Add bell peppers to the baking tray.
- 5Add garlic to the baking tray.
- 6Add tomatoes to the baking tray.
- 7Add carrots to the baking tray.
- 8Season all the vegetables on the baking tray.
- 9Drizzle olive oil over the seasoned vegetables.
- 10Place the baking tray in the oven and roast until golden and soft.
- 11Once roasted, transfer the butternut squash flesh, roasted onions, bell peppers, garlic, tomatoes, and carrots to a blender.
- 12Add vegetable broth to the blender.
- 13Blend all ingredients until smooth and creamy.
- 14Pour the blended soup into a pan.
- 15Add coconut cream to the soup in the pan.
- 16Stir the soup to combine the coconut cream.
- 17Pour the hot soup into a serving bowl.
- 18Garnish with a swirl of coconut cream.
- 19Drizzle chili oil on top.
- 20Sprinkle with fresh herbs.
- 21Serve with grilled cheese.
Ingredients
- Butternut squash
- Red onion
- Bell peppers
- Garlic
- Ginger
- Tomatoes or cherry tomatoes
- Coconut milk
- Vegetable broth
- Thyme
- Rosemary
- Paprika
- Cumin
- Black pepper
- Chili oil
- Olive Oil
- Coconut Cream
- Rice
Equipment
Baking trayBlenderPanServing bowl
Tips
- Roast everything until golden and soft.
- Garnish with fresh cilantro and a drizzle of coconut milk for pure comfort.
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