Dish Info
Ingredients
SERVINGs
Minutes
Ingredients
Olive oil, onion, butternut squash, cauliflower, garlic, coconut milk, vegetable broth and spices.
Step 1
Add the butternut squash, cauliflower, onion and whole garlic cloves to a baking sheet. Toss with the olive oil and spices to coat and spread out in an even layer.
Step 2
Roast until fork tender.
Step 3
Add the roasted veggies to a large pot with the vegetable broth and coconut milk, simmer for 10 min.
Step 4
Blend the soup until smooth with an immersion bender.
Step 5
Serve to soup hot with a drizzle of coconut milk, some chopped parsley and a dusting of curry powder.
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