A cold-weather-staple recipe that we ALL need to have in our repertoire – a classic Butternut Soup. Perfect to serve with some crunchy toast when you’re curled up next to a fireplace.
This recipe is a true crowd-pleaser, and incredibly simple to make. We recommend making a bigger batch so that you can store extra (if there is any leftover) in your freezer for a heat-and-eat option to save you time during a busy week.
- 1 1/2 kg butternut squash
- 2 onions, roughly chopped
- 2 cloves of garlic, roughly chopped
- 1L of vegetable stock (we used Sally Ann Creed’s Vegetable Stock)
- 1 x 400ml tin organic coconut milk (we used Good Life Organic’s Coconut Milk)
- Salt and pepper to taste
- A generous dollop of olive oil for roasting the vegetables
- Preheat the oven to 180’C. Coat the butternut, onion and garlic in a generous amount of olive oil, then arrange in a baking tray. Roast until slightly charred, about 30 minutes.
- Once cooked, remove from the oven and place in a large pot on the stove. Add stock and boil for 10 minutes.
- Use a blender to liquidize until smooth, and when you’re happy with your consistency, add the coconut milk.
- Add salt and pepper to taste.
- Serve hot with a slice of toast.