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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Butternut Squash Soup

1.0

1 Butternut Squash small to medium-sized

200 ml Coconut Milk approximately half of a standard 400 ml can of full-fat

1-2 Red Onions

1 head Garlic

2 Tomatoes or 1 cup of cherry tomatoes

350 ml Vegetable Broth (1 ½ cups)

1 tsp Fresh Ginger optional: grated

Olive Oil enough to drizzle over vegetables

Fresh Cilantro: for garnish

2 slices of bread preferred vegan cheese, vegan butter

1 tsp pepper

1 tsp dry cumin

1 tsp paprika

1 tsp dried thyme

1 tsp dried rosemary

1 tsp chili flakes to taste

Preparation: Preheat the oven to 380°F (193°C).
Prepare all listed vegetables and place them in a baking dish.
Add all seasonings, including cumin, paprika, thyme, and rosemary, and a drizzle of olive oil. Cover the dish with aluminum foil.
Roasting: Bake for about 1 hour, or until the vegetables are golden and soft inside.
Blending: Place the roasted vegetables in a blender, add the 350 ml of vegetable broth and ginger (if using), and blend until smooth.
Cooking: Transfer the blended mixture to a pot and place it on medium heat. Add the coconut milk and stir for 2 minutes.
Final Touch: Adjust the seasonings to your taste. Garnish the soup with fresh cilantro, extra coconut milk, and chili flakes.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 99 weeks ago

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