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.