"A super easy, delicious, plantbased dinner to kick off the New Year!"
Coconut Cream and Roasted Butternut Squash Soup
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- Recipe Card
Prep time 10mins
Cook time 1hr
Recipe Card
ingredients
- 1 large (about 2 1/2 pounds) butternut squash, halved and seeds discarded
- 2 tablespoons avocado oil, divided
- 1 onion, peeled and finely chopped
- 4 garlic cloves, smashed
- 1 teaspoon salt
- 1 teaspoon maple syrup, optional
- pinch nutmeg
- 1/4 teaspoon black pepper
- 3 1/2 cups water, or broth
- 1 14 oz can full fat coconut milk
- 1/4 cup fresh dill, or thyme, chopped
- 1/2 cup roasted squash seeds, optional
Method
Step 1
Preheat oven to 425˚F. Drizzle the flesh side of the squash with 1 tablespoon oil and lay cut side down on a baking tray. Roast for 40-50 minutes or until tender.
Step 2
Meanwhile heat remaining oil in pot over medium heat. Add chopped onion and garlic cloves along with salt.
Step 3
Once squash is cooked and slightly cooled, scoop squash out of the skin and into pot and add 3 cups of broth, nutmeg, maple syrup and 1/4 tsp pepper. Purée with a stick blender or add to a blender (blend in batches if necessary). Add a can of full-fat coconut milk (saving some to make "web" if you want!) & more salt and pepper if desired! If still too thick, add another cup of broth.
Step 4
To serve: Top soup with roasted seeds (if desired), the coconut cream web (see post for instructions!), and fresh herbs. Enjoy!