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Roasted Butternut & Coconut Soup Recipe

With temperatures at a serious low this weekend, and really nowhere to go… Why not try your hand at our comforting Roasted Butternut & Coconut soup? We cant resist something warm to dive into whilst sitting in our PJ’s on the couch and soaking up the heat (from our heaters).

This is a really easy recipe to throw together but packed with flavour to warm you from the inside out !

Ingredients

1 Tbs butter
Olive oil to drizzle over the butternut
Pinch of salt and cracked black pepper to taste
1 Tbs honey
½ tsp chilli flakes
3 sprigs fresh thyme
2 cloves of garlic – crushed
5 large carrots, peeled and diced
500g diced butternut
1 onion finely chopped
1 celery stalk diced
500ml chicken or vegetable stock

Method

  1. Preheat the oven to 180C. Line a baking tray with non-stick baking paper
  2. Roughly dice the butternut, drizzle with olive oil, salt, pepper, honey and roast in the oven until soft and slightly caramalised.
  3. Place a knob of butter in a large pot and add your diced onion, chili flakes, garlic, carrots, celery & thyme. Sweat until soft.
  4. Once your veggies start to soften add in your chicken/vegetable stock and bring to a boil over medium heat. Now add the roasted butternut to the pot.
  5. Stir in 250ml of coconut cream.
  6. Put the lid on and let your soup bubble away until all of your vegetables are soft.
  7. Remove the soup from the heat. Using a hand-held stick blender, blend the soup until smooth. Add in the rest of your coconut cream and season with salt and pepper to taste.

Tip: We can’t resist having something to dunk into our soup. To serve, slice a fresh loaf of ciabatta, brush with olive oil and sprinkle with salt, pepper & parmesan. Place under the grill for 8 minutes.

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