
Ingredients:
- 1 medium butternut squash
- 1 cup broccolini
- 1 cup cremini mushrooms
- 1 medium carrot
- 1 onion
- 3 large garlic cloves
- 3 tbsp coconut oil
- 1 tsp pink salt or to taste
- 1/2 tsp crushed black pepper
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp cane sugar
- 2 cubes of Knorr vegetarian vegetable bouillon
- 2 cups water
- 1 400 ml can coconut milk (about 1 1/2 cups)
- 1/4 cup dried shredded coconut
Method:
- Preheat the oven to 375F
- Carefully slice the squash in half and scoop out the seeds. Then, place the squash onto a baking tray lined with parchment paper skin side up
- Bake in the oven for 35-45min depending on the size of the squash. When the thickest part is fork tender, it’s done. Let it cool for about 10 min
- Chop about 1/2 cup worth of broccolini into small pieces and thinly slice about 1/2 cup worth of cremini mushrooms
- Dice the carrot and onion. Coarsely chop the garlic
- Carefully peel the skin from the tender butternut squash and scoop aside 2 1/2 cups worth
- Heat up a stock pot to medium heat. Add the coconut oil followed by the carrot, onion, and garlic
- Season with the pepper and 1 tsp of salt. Sauté for 5-8 min
- Add in bouillon cubes, the thyme and sauté for another few minutes. Add in the squash and the cane sugar. Sauté for another minute
- Add in water and coconut milk (set aside a little bit for garnish)
- Turn up the heat to medium high, cover, and bring it to a boil
- Transfer the soup to the blender or use a stick blender if you have one. Blend on medium / high until somewhat smooth
- Pour the soup back into the pot and cover to keep it nice and hot
- Heat up a frying pan on medium heat. Add in the shredded coconut
- Toast for a few minutes until golden brown. Set aside
- Wipe out the pan with a paper towel and place back on medium heat
- Sauté the broccolini for 3-4 min. Add in the mushrooms and a pinch of salt. Sauté for another 3-4 min
- Place some of the veggies in the middle of your serving bowl. Then, pour around it 1 cup of soup
- Sprinkle over some toasted coconut. Add some fresh cracked pepper. Drizzle some olive oil and drizzle some of the coconut milk
- Serve hot with your favorite bread
Serves: 4 – 6
Inspiration source:
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