Fragrant, perfectly spiced, and seasonal, this roasted butternut squash soup is bound to be a favorite all through fall and winter.
Ingredients
For the soup:
- ½ butternut squash medium size, seeds removed
- ½ sweet potato medium size
- 150 g cherry tomatoes about 1 cup, 5 oz or 1–2 medium tomatoes
- ½ onion
- 1 head garlic tip chopped off
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- Salt and pepper to taste
- 300 ml vegetable stock 1¼ cups, approximately
- 250 ml coconut milk 1 cup plus extra for garnish
For garnish:
- Fresh parsley chopped
- Cracked black pepper
- Extra coconut milk drizzled
- Chili flakes optional
Instructions
- Place the butternut squash, sweet potato, cherry tomatoes, onion, and garlic head in a baking dish. Tuck in the rosemary sprigs. Season with salt and pepper, then drizzle with olive oil. Roast at 200°C (or 400°F), or until the squash is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
- Scoop the roasted squash flesh from the skin and add it to a blender along with the roasted sweet potato, tomatoes, onion, and garlic (squeeze the soft cloves from the skin). Add vegetable stock and coconut milk, then blend until smooth and creamy. Adjust thickness with extra stock if desired.
- Return the soup to a pot and reheat gently if necessary. Ladle into bowls and garnish with a drizzle of coconut milk, chopped parsley, cracked black pepper, and chili flakes. Serve warm with crusty bread.