INGREDIENTS

• 1 butternut squash

• 2 tblsp olive oil

• 2 tblsp balsamic vinegar

• 1 tsp rosemary

• salt to taste

• fresh ground black pepper to taste

• 1 cup coconut milk

• 1 cup vegetable stock

• 1 cup water (extra if you want it thinner)

• 1 onion, chopped

• 1 tsp garlic (about 3 cloves)

• 1.5 medium-sized carrots, chopped

• ¼ tsp cinnamon

• coconut milk or cream (to serve with)

 

METHOD

1. Preheat oven to 200 Celsius and prepare a tray with tinfoil

2. Slice the butternut in half, scoop out the pips and place in prepared tray

3. Spread with 1 tblsp olive oil and sprinkle with rosemary

4. Roast in the centre of the oven for about 50 minutes or until squash is very soft when a fork is inserted

5. Chop the carrots and onion finely

6. In a large pan cook the onion, garlic, carrots, balsamic vinegar, salt, and pepper in 1 tblsp olive oil, until soft and slightly brown

7. When the butternut is cooked scoop it out and place in a large pot together with the onion mixture

8. Boil for about 5 minutes with the milk, vegetable broth and cinnamon

9. Once everything is mixed and cooked blend in batches to achieve the smoothness you prefer for your soup, and adding extra water or milk for your preferred thickness.

10. Dish into a plate and drizzle with a little coconut milk,or double cream

11. Serve and enjoy