Roasted butternut squash and carrot soup
Author: Rina • Posted on: 2025-12-10
Description
Warming in winter. Nice with croutons.
Ingredients
- 500g carrots cut into 2.5cm pieces
- 650g butternut squash cut into 2.5cm pieces
- 1/2 tsp cinnamon
- 3 garlic cloves slightly crushed
- 1 tsp black pepper
- 4 tbsp olive oil
- 4 sprigs thyme
- 1 tsp ground coriander
- 1 tsp cayenne
- 1.5 litres vegetable stock
- 400g coconut milk
- 1 onion chopped into wedges
Instructions
- Heat oven to 200c/gas mark 6.
- Put the vegetables in a bowl with the cinnamon, garlic, salt to taste, pepper and 2 tablespoons of oil and mix to coat.
- Spread it out in one layer on a baking tray, put the thyme on top and bake for 20 minutes.
- Add the onion and 1 tablespoon of oil, stir it all well and re-bake for 20 minutes more.
- Stir-fry the spices in the last tablespoon of olive oil in a saucepan for one minute, add the vegetable stock, coconut milk and roasted vegetables and boil then simmer for 5 minutes.
- Remove the sticks of thyme if you can find them, then blend the soup until smooth.
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