Roasted Butternut Squash Soup

Ingredients:

• 1 medium butternut squash (peeled, cubed)

• 1 onion, chopped

• 2 cloves garlic

• 2 tbsp olive oil

• 3 cups vegetable stock

• ½ cup coconut milk (for creaminess)

• Salt, pepper, and a pinch of cinnamon or nutmeg

• Garnish: drizzle of coconut milk and chili flakes

  
  

Method:

1. Roast squash, onion, and garlic with olive oil and salt at 400°F (200°C) for 30–35 minutes until soft and caramelised.

2. Blend with vegetable stock until smooth.

3. Stir in coconut milk, season, and reheat gently.

4. Garnish beautifully — drizzle coconut milk in a swirl, sprinkle seeds and herbs.