Serves 1
Directions
- 1Place butternut squash halves on a baking sheet.
- 2Add sliced red onions to the butternut squash halves.
- 3Add bell pepper, garlic, and cherry tomatoes to the baking sheet.
- 4Sprinkle seasoning over all the vegetables on the baking sheet.
- 5Drizzle olive oil over the seasoned vegetables.
- 6Place the baking sheet with vegetables into the oven to roast until golden and soft.
- 7Remove the roasted butternut squash and red onions from their skins and place into a blender.
- 8Add the roasted bell pepper, garlic, and tomatoes to the blender.
- 9Add vegetable broth to the blender.
- 10Cover the blender.
- 11Blend all ingredients until smooth.
- 12Pour the blended soup into a pan.
- 13Add coconut cream to the soup in the pan.
- 14Stir the coconut cream into the soup until well combined.
- 15Serve the soup in a bowl.
- 16Drizzle coconut milk over the soup in a decorative swirl.
- 17Add a drizzle of chili oil on top of the soup.
- 18Garnish with fresh cilantro.
- 19Serve 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
- Seasoning
- Olive oil
- Coconut cream
- Fresh cilantro
Equipment
Baking sheetBlenderPanPlate
Tips
- Roast everything until golden and soft, blend with broth and coconut milk for a silky, cozy soup.
- Garnish with fresh cilantro and a drizzle of coconut milk for pure comfort in a bowl.
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