THE butternut squash soup of fall

Name: THE butternut squash soup of fall
Prep time: 20 min
Cook time: 65 min
Total time: 20 min
Yield: 4
Ingredients: 1 piece butternut squash; 1 piece bell pepper; 1 head garlic; 1 tbsp olive oil; 1 tsp smoked paprika; 1 pinch salt; 1 pinch black pepper; 1 piece coconut meat; 0.5 cup coconut milk

20 mins prepServes 4

A comforting butternut squash soup made with roasted vegetables, blended with coconut meat and milk for a creamy, flavorful autumnal dish.

4 servings

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Instructions

Roast all ingredients (butternut squash, bell pepper, garlic, olive oil, smoked paprika, salt, and black pepper) at 350°F for 1 hour until soft and caramelized. Blend coconut meat and coconut milk for about a minute until super smooth. Pour the roasted ingredients and the coconut blend into a pot and bring to a simmer for about 5 minutes, or longer if you prefer a thicker soup.

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THE butternut squash soup of fall

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