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Roasted Butternut and Garlic Soup.

Yields1 Serving

A warm, thick and spicy soup for a cold winter's morning.

 1 Butternut (Peeled and Chopped).
 4 Garlic Cloves ( Adjust quantity according to preference).
 ½ cup Coconut Milk.
 1 tsp Salt.
 ½ tsp Black Pepper.
 ½ tsp Coriander (Ground).
 ½ tsp Cumin.
 ½ tsp Cinnamon.
 1 tbsp Coconut Oil.
 ½ tsp Chilli Flakes (or 1/2 a fresh chilli)
1

Preheat oven - 180 degrees celsius.

2

Peel and chop Butternut(s).

3

Place chopped Butternut and whole Garlic cloves on a baking tray.

4

Melt Coconut Oil and add spices, mix.

5

Pour Coconut oil and Spice mix over butternut and Garlic. Use your hands to rub it in to ensure full and even coverage.

6

Bake for 40 mins or until soft and slightly brown.

7

Once cooled, place in blender with Coconut Milk and blend until smooth. Add water if too thick.

8

Transfer blended mixture to a pot to heat for 5 minutes before serving.