Butternut squash soup
Butternut squash with vibrant color and a creamy soup
Ingredients
- 1 butternut squash halved vertically
- 1 sweetpotato halved
- 3 cloves garlic
- 1 onion chopped
- 1 tsp thyme
- 2 tbsp olive oil
- 3 cups vegetable broth
- 1/2 or 1 cup coconut milk
- salt and pepper to taste
Instructions
- Cut the squash vertically and remove the seeds, likewise cut the sweet potato too.
- Drizzle each half with just enough olive oil to lightly coat the squash and sweet potato. Sprinkle pepper and salt.
- Add garlic in the squash for more flavor (optional). Preheat the oven to 425 deg F and line a rimmed baking sheet with parchment paper or a silicone mat.
- Bake for 45-60 minutes or untill tender.
- Once baked, allow it to cool for 10 minutes and scoop the flesh of the squash and sweet potato.
- In a large pot or instant pot, add1 tablespoon olive oil over medium heat .
- Add a tsp of thyme. Add one chopped onion. Cook, stirring often, until the onion has softened.
- Add pepper and salt to taste and keep stirring. Add the roasted squash to the pot and combine well.
- Add 2 to 3 cups of vegetable stock, 1/2 to 1 cup of coconut milk. Combine well and switch it off
- Check the consistency, if need add more stock or water.
- Transfer to the blender, and blend till the soup is creamy.
- Transfer to the serving bowls if it is hot or pour back into the pot to warm the soup
- Sprinkle pepper and salt if needed, or some pumpkin seeds, hemp seeds for more attractive soup.
Notes
- If you want to save time, you can use the cut squash and boil in the soup pot and blend it.
- Garlic can be sauteed rather than baking it.