Sunday Brunch // Roast Butternut Squash Soup

[chikadibia]

My butternut squash soup recipe is arguably the best out there. Don't sleep on it!

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Ingredients

½ Butternut squash

2tbs Olive oil

4oz Coconut milk

8oz Vegetable stock

1tsp Nutmeg

1tsp Paprika

½ tsp Rosemary

Salt and black pepper to desired taste

A pinch of chives for garnish

Preparation

• Preheat oven to 400 degrees.

• Slice Butternut squash in half, scoop out seeds and spread nutmeg, paprika, olive oil, rosemary, salt and pepper on. Put in oven and leave for 45 mins.

• Once squash has softened, scoop out the mushy insides and put in blender. Also pour in blender, coconut milk and vegetable stock.

• Sprinkle a pinch of paprika, nutmeg, black pepper, salt and blend.

• Pour creamy mixture in bowl and garnish with chives.

Serves four

Comments

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