With just a few simple ingredients, make a healthy & yummy soup that even people who don’t like veggies will love.
1/2 butternut squash, seeds removed
2 carrots, chopped
1 small can (200mL) full fat coconut milk for cooking
1/4–1/2 tsp sea salt
freshly ground pepper to taste
A little extra coconut cream (optional)
- Bake the butternut squash and carrots at 350F for 45 minutes on a baking tray lined with parchment paper.
- Blend the baked butternut squash and carrots with the coconut milk and seasonings.
- Transfer to a pot and cook for about 3-5 minutes at low to medium heat.
- Serve in a bowl and add the toppings.