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