Roasted Butternut & Coconut Soup

Ideal for cold, stormy nights.

Difficulty

 2/5

INGREDIENTS

1 Butternut squash
1 can (1 3/4 cup / 400 ml) Coconut milk
1 cup (240 ml) boiling water
1 sprig fresh Rosemary (save 1/2 for serving)
1/2 – 1 inch (1-2 cm) fresh Ginger, peeled and grated
2 tablespoon Apple Cider Vinegar
Sea Salt & freshly ground Black Pepper, to taste

Chèvre yogurt:
150 g soft chèvre cheese (goat’s cheese)
4 tbsp yogurt of choice

INSTRUCTIONS

Step 1: Preheat the oven to 400°F/200°C.

Step 2: Divide the butternut in half with a sharp knife and remove the seeds with a spoon. Place both halves on a baking tray, cut side down. Bake in the oven for 25-40 minutes (depending on the size of the butternut). The halves are ready when the skin is bubbly and slightly browned.

Step 3: Prepare the chévre yogurt by whisking the ingredients together in a small bowl.

Step 4: Remove the butternut from the oven, let cool for a couple of minutes. Spoon out the flesh and place in a food processor or strong blender together with the rest of the ingredients, blend on high speed until completely smooth. Add extra water, if desired. Season to taste.

Step 5: Return the soup to a pot to keep warm, if necessary.

Step 6: Serve in bowls with a dollop of chèvre yogurt and some freshly ground black pepper.

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Butternut – 1 Pc (Rs.140/KG)
₨140.00

Butternut - 1 Pc (Rs.140/KG) quantity

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Orders received by 22nd December 2024 before 11am will be delivered by 24th December 2024.

Orders received on 23rd, 24th and 25th, will be delivered as from 26th December 2024.

Order before 4PM for Next-Day* Delivery