Roasted Squash and Coconut Soup
This is warming and satisfying. If you wanted to make it more filling you could stir in some cooked chick peas or butterbeans at the end after blending and allow to simmer for a few minutes.
300 g of chopped peeled butternut squash
2 chopped onions
500 g of tomatoes
A large sprig of thyme
1 Clove of garlic
1 red chilli, deseeded if you don't like it too spicy, roughly chopped.
1 litre Vegetable stock
200 ml of coconut milk
Fresh coriander to serve
Chop all the vegetables and roast them in some olive oil at 180* for approximately 30 minutes with the thyme. Remove the thyme stalk.
Pour the vegetables into into a large pot if using a hand blender or your blender jug.
Add your vegetable stock by either dissolving a stock cube in water or else if you have made your own add it now.
Blend the mixture to your desired consistency. If you want it to thicken a little leave it simmering with the lid off the pot. If you’re adding in beans or chickpeas pour them in at this stage. Stir in the coconut milk and serve with freshly chopped coriander on top.
This and over 100 of my vegan recipes are in my first cookbook Vegan-ish which you can order >HERE<
Lots of love,