Community recipe
Roasted Butternut Squash Soup
Silky roasted squash soup blended with apple, ginger, vegetable broth, and coconut milk.
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- Serves
- 6
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- Easy
Get ready
Ingredients
- 1 butternut squash, peeled and cubed
- 1 apple, cored and quartered
- 1 yellow onion, quartered
- 2 tbsp olive oils
- 1 tbsp fresh ginger, grated
- 4 cup vegetable broths
- 1 cup coconut milk
Make it
Instructions
- 01
Roast
Ingredients: 1 item butternut squash, peeled and cubed, 1 item apple, cored and quartered, 1 item yellow onion, quartered, 2 tbsp olive oil. Heat the oven to 220°C/425°F. Toss the squash, apple, and onion with olive oil and roast until caramelized and tender.
- 02
Simmer
Ingredients: 1 tbsp fresh ginger, grated, 4 cup vegetable broth. Transfer the roasted vegetables to a pot with ginger and broth and simmer briefly.
- 03
Blend
Ingredients: 1 cup coconut milk. Blend until completely smooth, stir in the coconut milk, and adjust the seasoning.
