Squash soup (Vegan, Vegetarian)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 143 kcal
Ingredients
- 1 650 g butternut squash halved, seeds removed
- 1 onion peeled, halved
- 15 ml olive oil
- 500 ml vegetable stock
- 40 ml unsweetened coconut milk
Instructions
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Preheat oven to 200C.
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Brush the squash with 10 ml olive oil.
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Toss the onion with remaining oil. Season the squash and onion to taste.
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Place the squash and onion, cut-side down onto baking sheet.
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Roast for 35 minutes or until soft.
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Scrape the meat of the squash and transfer into food blender. Add the roasted onion and half the stock.
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Blend until just smooth. Add the remaining vegetable stock and blend until smooth.
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Divide the soul among four serving bowls. Drizzle with coconut milk.
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Serve.