Roasted Veggie & Butternut Squash Soup

Hearty roasted veggies and velvety butternut squash unite for a comforting blend that warms you from the inside out.

You can find the video here: https://www.pinterest.com/pin/878342733556853257/

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Total time: 40min. Servings: 5

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Ingredients :

4 cups cubed butternut squash

1 to 1.5 cups cauliflower florets

1 large yellow onion, roughly chopped

1 large tomato, halved

1 bulb garlic, roasted

1 cup canned coconut milk

2 cups water or veggie broth

sprinkle of sea salt, to taste

black pepper to taste

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - To a lined baking sheet, add butternut squash, cauliflower, onion, tomato, and garlic head.

Step 2 - Drizzle with olive oil and bake at 200°C for 35 minutes or until veggies are soft.

Step 3 - Remove from the oven and let cool slightly. Add all veggies (and squeeze roasted garlic from the bulb) to a heat-safe blender along with the rest of the ingredients.

Step 4 - You can also use an immersion blender and a pot if you have it. Blend until very smooth.

Step 5 - Transfer to a pot and warm if necessary.

Step 6 - Optional: serve with a drizzle of olive oil, coconut milk, red pepper flakes, basil, a baguette or your favorite grilled cheese!

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍