Ingredients
1 Butternut Squash (small to medium sized)
200 ml Coconut Milk (approximately half of a standard 400 ml can of full fat)
1 - 2 Red Onions
1 head Garlic
2 Tomatoes (or 1 cup of cherry tomatoes)
350 ml Vegetable Broth ((1 1/2 cups))
1 tsp Fresh Ginger (optional: grated)
Olive Oil (enough to drizzle over vegetables)
Fresh Cilantro: for garnish
For the Grilled Cheese
2 slices of bread
Preferred vegan cheese
Vegan butter
3 Carrots
1 tsp pepper
1 tsp dry cumin
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp chili flakes (to taste)
Directions
Step 1
Preparation: Preheat the oven to 380°F (193°C).
Step 2
Prepare all listed vegetables and place them in a baking dish.
Step 3
Add all seasonings, including cumin, paprika, thyme, and rosemary, and a drizzle of olive oil. Cover the dish with aluminum foil.
Step 4
Roasting: Bake for about 1 hour, or until the vegetables are golden and soft inside.
Step 5
Blending: Place the roasted vegetables in a blender, add the 350 ml of vegetable broth and ginger (if using), and blend until smooth.
Step 6
Cooking: Transfer the blended mixture to a pot and place it on medium heat. Add the coconut milk and stir for 2 minutes.
Step 7
Final Touch: Adjust the seasonings to your taste. Garnish the soup with fresh cilantro, extra coconut milk, and chili flakes.
