This is by no means an exaggeration but it has to be said that this is the best butternut squash soup ever because not once have I made this has it survived the next day, or maybe I just don’t make enough. The sweet, caramalised, nutty flavour of butternut when roasted blended with coconut milk is magic and a welcome comfort especially in the winter.
- 1 Large Butternut Squash
- 1 Large Onion
- 3 tbsp of Olive oil
- 400g Can of Coconut Milk
- 2 Cups Vegetable or Chicken Stock
- 10 Cloves of Garlic
- 1 tsp Oregano
- 1 tsp Rosemary
- 1 tsp Black Pepper
- 1 tsp Pink Salt
- Roasting Tray
- Hand Held Blender
- Large Cooking Pot
- Sharp Knife
Preheat oven to 1900C.
Wash the butternut squash, cut in half, scoop out the seeds and use the knife to score the flesh then smear with 1 tbsp of olive oil.
Season the squash with the oregano, black pepper, rosemary and salt. Place butternut on a baking tray, then the garlic (with skin on) inside the squash where the seeds were scooped and roast for 50 minutes to an hour.
You know the squash is ready once you insert a knife in the thickest part of the squash and it goes all the way through.
In a large pot heat the remaining oil, chop and fry the onion, garlic (placed inside the squash) cook for 2 minutes and once cooled scoop out the butternut, mix all together pour in stock and coconut milk and bring to the boil.
Using a hand blender, blend until you have a smooth consistency then simmer for a further 15 minutes and it’s ready.
Season with more salt and pepper to taste if necessary and stir well then serve.