Roasted Butternut & Coconut Soup with Yogurt
1 kg butternut squash pumpkin
250 ml vegetable stock, heated
1 x 400 ml tinned full-fat coconut milk
1 tbsp un ltered apple cider vinegar
1 tsp fresh ginger, peeled & grated
1 sprig fresh rosemary, leaves picked
Sea salt & freshly ground black pepper
Salt & pepper
Preheat the oven to 200°C and line a baking tray with parchment paper.
Cut the butternut in half lengthwise and remove the seeds with a spoon.
Place both halves on the baking tray, cut side down and bake for approx. 30-45 minutes or until the esh is tender and the skin is golden and bubbly.
Remove from the oven and set aside to cool slightly. Spoon out the esh of the butternut, add it to a large saucepan or a food processor along with the rest of the ingredients and season to taste with salt and pepper. Using an immersion blender or food processor, blend until smooth. Add additional stock if you prefer it thinner. Serve in jars or bowls with a dollop of yogurt swirled on top.
Tip: If you want to avour the yogurt you can crumble some goat’s chevre into it and whisk until smooth.