Butternut Squash Soup
In a large baking dish, add the butternut squash cut in half without the seeds.Now, in one of the halves of this squash, add the cherry tomatoes and in the other half, add the red onion cut in half.In the same baking dish, add the peeled carrots and the head of garlic with the top cut off.Season with salt to taste, a pinch of black pepper, Italian seasoning to taste and a drizzle of olive oil.Take to a preheated oven at 180° C (350° F) and bake for 40 minutes.After this time has passed, transfer everything to a blender, but first remove the skin from the squash and from the garlic.Add the vegetable broth and blend everything until combined.Then, transfer everything to a large saucepan over medium to low heat.Add the coconut milk, the salt, mix everything very well and let it cook for 5 minutes.Finish with coconut milk, chili flakes and chopped parsley to taste.Serve.
Ingredientes
- 1 Small Butternut Squash
- 100g of Cherry Tomatoes
- 1 Red Onion
- 3 Carrots
- 1 Head of Garlic
- Salt to Taste
- 1 Pinch of Black Pepper
- Italian Seasoning to Taste
- Olive Oil
- 500ml of Vegetable Broth
- 200ml of Coconut Milk
- 1 Teaspoon of Salt
- Chili Flakes
- Parsley to Taste
Modo de Fazer
In a large baking dish, add the butternut squash cut in half without the seeds.
Now, in one of the halves of this squash, add the cherry tomatoes and in the other half, add the red onion cut in half.
In the same baking dish, add the peeled carrots and the head of garlic with the top cut off.
Season with salt to taste, a pinch of black pepper, Italian seasoning to taste and a drizzle of olive oil.
Take to a preheated oven at 180° C (350° F) and bake for 40 minutes.
After this time has passed, transfer everything to a blender, but first remove the skin from the squash and from the garlic.
Add the vegetable broth and blend everything until combined.
Then, transfer everything to a large saucepan over medium to low heat.
Add the coconut milk, the salt, mix everything very well and let it cook for 5 minutes.
Finish with coconut milk, chili flakes and chopped parsley to taste.
Serve.
