1769. Butternut and Vegetable Soup

This is a simple butternut squash soup that has more than seven different plants in it. The best part is that all the vegetables are roasted then blended. 

Grilled cheese toast does make a good accompaniment to the soup, and I had made a pumpkin sourdough loaf, when insha Allah I might be sharing later.

Ingredients:

1 medium butternut squash 

1 cup coconut milk

1 red onion

1 head garlic

2 tomatoes or 1 cup of cherry tomatoes

2 carrots, peeled

1.5 cups broth 

1 tsp grated fresh ginger 

olive oil

Seasoning:

1 tsp pepper

1 tsp dry cumin

1 tsp paprika

1 tsp dried thyme

1 tsp dried rosemary

1 tsp chili flakes to taste

Method:

Preheat the oven to 380F.

Halve the squash and scoop out the pitch and seeds. Peel and halve the onion. Cut the top off the head of garlic. Place the squash, onion, garlic, carrots and tomato in a baking dish.

Add all seasonings and a drizzle of olive oil. 

Bake for about 1 hour, or until the vegetables are golden and soft inside.

Place the scooped out butternut flesh and the other roasted vegetables in a blender, add the broth and ginger, and blend until smooth.

Transfer the blended mixture to a pot and place it on medium heat. Add the coconut milk and stir for 2 minutes.

Final Touch: Adjust the seasonings to your taste. Serve with a grilled cheese toast.

صحة و عافية