AuthorSelina RoseCategoryMains & SidesDifficultyBeginnerPreheat the oven to 425oC and arrange the rack in the middle. Grease a 2” deep baking pan with coconut oil.
Cut squash into quarters (removing any seeds) and coat with melted coconut oil, salt and pepper. Place squash quarters cut side down on baking sheet and roast in the oven for 25 minutes.
Chop onions, peel garlic and cut bell pepper into 1” chunks. Place these vegetables into the roasting pan with the squash and stir them around to coat with oil. Roast for 25 minutes or until everything is tender.
Remove vegetables from the oven and place them in a large soup pot. Separate the flesh of the squash from the skin and add it to the pot.
Pour chicken broth and 1 cup of water over the vegetables and place on the stove over medium heat.
Before the pot has heated through, blend contents with an immersion blender until smooth.
Season with salt, pepper and cumin and simmer over medium heat to let flavours combine.
Add ½ can of coconut milk (part cream, part milk) to the soup and allow it to simmer.
Once the soup has reached a slow boil, remove from heat and let stand briefly before serving.
Ingredients
Directions
Preheat the oven to 425oC and arrange the rack in the middle. Grease a 2” deep baking pan with coconut oil.
Cut squash into quarters (removing any seeds) and coat with melted coconut oil, salt and pepper. Place squash quarters cut side down on baking sheet and roast in the oven for 25 minutes.
Chop onions, peel garlic and cut bell pepper into 1” chunks. Place these vegetables into the roasting pan with the squash and stir them around to coat with oil. Roast for 25 minutes or until everything is tender.
Remove vegetables from the oven and place them in a large soup pot. Separate the flesh of the squash from the skin and add it to the pot.
Pour chicken broth and 1 cup of water over the vegetables and place on the stove over medium heat.
Before the pot has heated through, blend contents with an immersion blender until smooth.
Season with salt, pepper and cumin and simmer over medium heat to let flavours combine.
Add ½ can of coconut milk (part cream, part milk) to the soup and allow it to simmer.
Once the soup has reached a slow boil, remove from heat and let stand briefly before serving.
