Creamy butternut squash soup
An absolutely delicious recipe for a creamy soup with roasted butternut squash and coconut cream
Ingredients:
- 2 large, or 3 medium butternut squash halved lengthwise
- 2 large, unpeeled onions
- 1 tablespoon of olive oil
- 1 can (400 ml) coconut cream
- 3 cups of water
- 2 tablespoons of soy sauce
- 1 flat spoon of curry spice
- Salt, ground black pepper
Instructions:
- Heat the oven to 180 degrees and line a baking pan with parchment paper.
- Place the butternut squashes in the pan with the cut side up and drizzle with a little olive oil.
- Place the onions next to them, unpeeled.
- Bake for an hour and a quarter until the butternut squashes are very soft.
- With a tablespoon, take out the “meat” of the butternut squashes into a soup pot.
- Peel the onions and add them to the pot with the rest of the ingredients.
- Grind with an electric blender stick until a smooth texture is obtained.
- Bring to a boil, taste, and adjust seasoning.
Enjoy!
Interested in another kind of soup? Try my green lentils Soup.
