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.

Holly White, Vegan Recipes, Roasted squash soup, Vegan,

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.

Olive Oil

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.

Holly White, Vegan Recipes, Roasted squash soup, Vegan,

This and over 100 of my vegan recipes are in my first cookbook Vegan-ish which you can order >HERE< 

Lots of love, 

 
 
Holly White, Vegan Recipes, Roasted squash soup, Vegan,