Creamy roasted butternut and coconut milk soup
The soup party is on, people! You know how much I love soup considering the amount of soup recipes I have on the blog. I even wrote a soup cookbook I mean... Soup nerd. So here is the softest soup of the entire universe, cinnamon, roasted butternut and coconut milk. It's like drinking happiness.
I love coconut milk in soups. It just gives soups another groove, you know? So smooth. Crispy crusty bread to dunk in and you're set. Do you like soup? What's your favorite?
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
- Cilantro to serve
- Salt and pepper
Preheat the oven at 180°C/350°F.
Peel and slice the butternut. Put it on a sheet tray.
Add coconut oil and massage the butternut slices.
Bake for 30 minutes.
Peel the potatoes and garlic cloves.
In a soup pot, add chopped onion.
Add garlic, potatoes, squash, cinnamon and coconut milk.
Season generously and heat on medium.
Let it cook covered for 20 minutes.
Mix until smooth with an immersion blender or regular blender.
Add cilantro and serve!