Spiced Butternut Squash Soup
Ingredients
1 large butternut squash, peeled and cubed
1 large carrot, peeled and chopped
1 onion, roughly chopped
1 small bulb of garlic
4 cups / 1 litre vegetable stock
1/2 cup / 120 ml coconut milk (optional)
2 tbsp extra virgin olive oil
1 tsp ground cumin
1/2 tsp ground cinnamon
Salt and freshly ground pepper, to taste
Coconut cream and pumpkin seeds (optional)
Directions
Preheat the oven to 400°F or 200°C.
Add the squash, carrot, onion and garlic to a baking tray along with the spices and olive oil and toss to combine.
Roast for 25-30 minutes until tender.
Transfer the cooked vegetables to a heavy-bottomed pot and pour in the vegetable stock and most of the coconut milk (if using).
Blend with a hand blender until the mixture reaches your desired consistency — add a little boiling water if you prefer it less thick.
Season to taste and sprinkle with some pumpkin seeds and a swirl of coconut cream.
