Butternut Squash Soup with Coconut Milk and Grilled Cheese
This is a recipe for a flavorful Spicy Butternut Squash Soup with Coconut Milk, served alongside a perfectly grilled cheese sandwich. This dish is brimming with bold spices, smooth coconut milk, and roasted vegetables, making for a warm and comforting meal.
Equipment
- Oven
- Blender
- Pot
- Baking Dish
Ingredients
- 1 Butternut Squash small to medium-sized
- 200 ml Coconut Milk approximately half of a standard 400 ml can of full-fat
- 1-2 Red Onions
- 1 head Garlic
- 2 Tomatoes or 1 cup of cherry tomatoes
- 350 ml Vegetable Broth (1 1/2 cups)
- 1 tsp Fresh Ginger optional: grated
- Olive Oil enough to drizzle over vegetables
- Fresh Cilantro: for garnish
- For Grilled Cheese: 2 slices of bread preferred vegan cheese, vegan butter
- 3 Carrots
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
Instructions
- Preparation: Preheat the oven to 380°F (193°C).
- Prepare all listed vegetables and place them in a baking dish.
- Add all seasonings, including cumin, paprika, thyme, and rosemary, and a drizzle of olive oil. Cover the dish with aluminum foil.
- Roasting: Bake for about 1 hour, or until the vegetables are golden and soft inside.
- Blending: Place the roasted vegetables in a blender, add the 350 ml of vegetable broth and ginger (if using), and blend until smooth.
- Cooking: 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. Garnish the soup with fresh cilantro, extra coconut milk, and chili flakes.
Nutrition
Calories: 350kcal