How to make roasted butternut squash soup

Roasted Butternut & Peppers Soup with Coconut Milk

This hearty soup is rich with flavours from roasted butternut, red peppers, garlic and onion. Fresh ginger adds brightness and warmth while coconut milk adds a creaminess that makes this soup a satisfying meal. While it’s perfectly delicious as it is, you could also add fresh or dried chilli for a spicy kick.

Ingredients

• 2 butternut squashes, peeled, seeds removed & roughly chopped
• 2 medium red onions, roughly chopped
• 1 red pepper, seeds removed & roughly chopped
• 1 small head of garlic, broken up but not peeled
• 8-10 sprigs fresh thyme
• 1 inch piece fresh ginger, grated
• 500ml chicken or vegetable stock
• 1 tin coconut milk
• Salt & pepper

• Pre-heat oven to 200°C / 180°C fan assisted.
• Place butternut, onion, red pepper and garlic in a large baking tray. Drizzle with olive oil then season with salt and pepper. Toss well to coat the vegetables in oil, then add the sprigs of thyme.
• Roast in the oven until the butternut pieces have taken on some colour and are fork tender, about 35-40 minutes.
• Remove from the oven and discard thyme sprigs. Pick out the garlic cloves and set aside.
• Transfer the roasted vegetables to a large pot, then squeeze the garlic cloves out of their skins and add to the pot.
• Stir in the stock, coconut milk and ginger then bring to a boil over medium high heat. Once boiling, reduce heat to a rapid simmer then cover with a lid and cook for about 10 minutes, stirring occasionally.
• Remove from heat and use a stick blender to blend until smooth. Taste for seasoning and add more salt and pepper if needed.
• Will keep for about 3 days in an airtight container, or frozen for up to 3 months.