Butternut Squash Soup
Serves 630 mins prep45 mins cook
This roasted butternut squash and pumpkin soup, seasoned with garlic, ginger, sage, and rosemary, is perfect for warming up during cold weather. Creamy coconut milk adds a rich texture, while a drizzle of chive oil gives it a refreshing finish. Enjoy a comforting bowl of this delicious soup!
0 servings
What you need
Instructions
1: Peel, deseed, and chop the butternut squash and pumpkin into chunks. 2: In a large bowl, season with salt and pepper, and mix with enough olive oil to coat. 3: On a large roasting tray, lay the sage and rosemary at the bottom, then cover with the squash and pumpkin. 4: Slice the garlic bulb in half, drizzle with olive oil, and add to the tray. Roast in a hot oven (about 30 minutes at 200 celsius) until tender. 5: Finely dice the onion and ginger. In a pan, add a glug of olive oil and sauté until softened. 6: Add the roasted pumpkin and squash to the pan, mix well, and add agave syrup. 7: Cover with vegetable stock and simmer with more rosemary and sage for 10-15 minutes. 8: Blend the soup until smooth, whisk in the coconut milk, and check for seasoning. 9: For garnish, finely chop the chives and a red chilli, mix with olive oil, and drizzle over the soup before serving.View original recipe