Cooked - Butternut Squash Soup With Coconut Milk And Grilled Cheese

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Butternut Squash Soup With Coconut Milk And Grilled Cheese

4.0

1 Butternut Squash (small to medium-sized)

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

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

For Grilled Cheese: 2 slices of bread (preferred vegan cheese, vegan butter)

3 Carrots

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🍽️Main Course

Diets🌱Vegan...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 100 weeks ago

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