Butternut is a warm, filling root vegetable that tastes delicious when roasted and pureed into a soup! Its loaded with beta-carotene and is made lighter and healthier with light coconut milk and vegetable stock , ridding it of excess fat and calories and turning this soup into a vegetarian meal that’s sure to comfort and satisfy.
Creamy Butternut Squash Soup Ingredients * 2 medium red onion cut up into chunks * 6-8 cherry tomatoes * Extra virgin olive oil * 500g butternut chopped into chunks s * 4 cups water * 4 tbsp of vegetable stock * Salt * Ground pepper * 1/2 teaspoon paprika * 1/4 tsp nutmeg * 2/3 cup canned light coconut milk * Fresh thyme Directions 1. Place onion, butternut, tomatoes and some fresh thyme on an oven tray. Drizzle some olive oil and salt and pepper and roast for 30-40 mins. 2. When the vegetables have softened transfer to a soup pot and add the the vegetable stock and 4 cups of water. 3. Simmer on low heat for about 20 minutes. 4. Season with salt and pepper then add the nutmeg and paprika. 5. Using a blender, puree the soup. 6. Add the coconut milk and cook for 10 minutes more. 7. Add more thyme before turning off the heat. 8. Garnish with sliced spring onion. 9. Serve hot. #soup #snack #meal #filling #hearty #betacarotene #light #healthy #moorish #winterwarmer #butternutsoup #souprecipe #soups #vegetarian #vegetarianrecipes #vegetarianfood #vegetariancooking #shazeats #mandysway