Nina Parker (@antoninaparker) has share with us this gorgeous Roasted Butternut Squash Soup with Coconut, it makes the perfect sneaky lil'weekday dinner or pack it in you bag for lunch at work. There really is something amazing that happens when squash and coconut meet, they give this soup a velvety texture of goodness!
Roasted Butternut Squash Soup with Coconut
Serves 1
300-350g butternut squash, peeled, deseeded and cut into small pieces
1/2 tsp cinnamon powder
180g coconut milk
80g vegetable stock
A few drops of lemon juice
2 tsps of extra-virgin coconut oil (to cook with)
A handful of coconut flakes
2 tbsp Greek yoghurt
Sea salt and black pepper to taste
Set the oven to 190 degrees C and line a baking tray with greaseproof paper.
In a bowl toss together the squash pieces with the cinnamon, and season with salt and pepper. Warm the coconut oil in a baking tray so that it melts, tip in the squash pieces before placing in the oven for about 25-30 minutes to roast until golden and tender.
Once roasted remove the squash from the oven and put into a blender along with the coconut milk, stock and lemon juice.
Whiz together until smooth. At this point, taste to check the seasoning, adding more if required. The soup can either be heated or kept in the fridge until needed for up to three days.
Serve with a dollop of Greek yoghurt and a sprinkle of coconut flakes.