If you’ve been reading my blog for awhile, you know I am a soup person. I love it so much I even wrote a book about soups. Fall behind back, I hurried in the kitchen to make a very good butternut soup.
Roasting it before cooking it with the rest of the ingredients really gives it a sweet and caramelizes taste that I absolutely love here! A pinch of cinnamon, coconut milk and you’re set for success. You have a delicious creamy soup to enjoy under a big blanket, watching a good movie. Happy times.
Creamy roasted butternut and coconut milk soup (serves 4) :
- 600g butternut squash
- 1 onion
- 200g potatoes
- 2 garlic cloves
- 500ml coconut milk
- 1 pinch cinnamon
- 2 tbsp coconut oil
- Salt and pepper
Preheat the oven at 180°C/350°F.
Peel and slice the butternut.
Put it on a parchment paper covered oven tray. Brush it with coconut oil. Season with salt and pepper.
Bake for 30 minutes, keeping an eye on it.
Meanwhile, peel and chop onion and garlic cloves.
Peel the potato and cube it.
When the squash is done, put the slices in a big soup pot. Add coconut milk, cinnamon, onion, garlic, potato and season with salt and pepper.
Simmer for 15 minutes or until potatoes are tender.
Blend with an immersion blender or a regular one.