Butternut Squash Soup

Delicious, easy, healthy. Perfect for a light dinner or lunch.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180 C fan. Line roasting pan with parchment pan and lightly oil.

Step 2

Add frozen butternut squash to the pan. Peel carrots and cut into 1 inch chunks, similar to frozen squash. Add to pan.

Step 3

Seasoning with more olive oil, salt, and garlic powder. Stir with a spoon to evenly coat. Put in center of oven to roast for 30-35 minutes. Rotate half way through.

Step 4

In a wok on medium low heat, add olive oil to coat the bottom.

Step 5

Thinly slice an onion and add to the wok. Add salt, garlic powder, and smoked paprika. Stir occasionally.

Step 6

Once onion starts to soften, mince garlic and add to wok.

Step 7

Prepare broccoli florets into small pieces. Add to the wok.

Step 8

Cook these vegetables on medium low, with the onions taking 30 minutes and the broccoli 15 minutes. Increase heat to medium high for the last few minutes to ensure caramelization.

Step 9

Carefully add the vegetables to the blender in batches, with even amounts of the chicken stock.

Step 10

Add coconut milk to a big pot and cook on medium low.

Step 11

As each vegetable batch with stock blend into a puree, carefully pour it into the pot with coconut milk and stir. Once all of the vegetables and stock have been added to the pot, cover it and increase heat to medium high. Cook for 5 minutes. It should be boiling. Enjoy!