Olive oil, onion, butternut squash, carrots, garlic, coconut milk, salt, black pepper, dried ginger, dried thyme, turmeric, red chilli flakes, butter and sage leaves
Add the olive oil and spices and stir well and bake until fork tender.
Add the roasted veggies to a large pot with the vegetable broth and coconut milk, simmer for 10 min.
Blend the soup until smooth with a hand held bender.
Serve with some fried sage leaves, a drizzle of coconut milk and chili flakes.
HI, I'M HELENA! Welcome to my blog, The Delicious Plate! Here you’ll find some of my favourite recipes that your family will love! Cooking and baking is my passion so please follow along and share what I create!