Roasted Butternut & Coconut Soup

By á-49696

Roasted Butternut & Coconut Soup

Ingredients

• 1 butternut squash or hokkaido pumpkin
• 1 can (1 3/4 cup / 400 ml) coconut milk
• 1 cup (240 ml) boiling water
• 1 sprig fresh rosemary (save 1/2 for serving)
• 1/2 – 1 inch (1-2 cm) fresh ginger, peeled and grated
• 2 tbsp apple cider vinegar
• sea salt & freshly ground black pepper, to taste

Details

Adapted from greenkitchenstories.com

Preparation

Step 1

Preheat the oven to 400°F/200°C.

Divide the butternut in half with a sharp knife and remove the seeds with a spoon. Place both halves on a baking tray, cut side down. Bake in the oven for 25-40 minutes (depending on the size of the butternut). The halves are ready when the skin is bubbly and slightly browned. Remove the butternut from the oven, let cool for a couple of minutes. Spoon out the flesh and place in a food processor or strong blender together with the rest of the ingredients, blend on high speed until completely smooth. Add extra water, if desired. Season to taste. Return the soup to a pot to keep warm, if necessary.