Roasted Butternut Squash Soup
Chef: Wonky Kitchen
Serves: 4 to 6
- 1 tbs rapeseed oil
- medium butternut squash peeled, deseeded and roughly chopped
- 1 or 2 onion chopped
- 500 ml vegetable stock
- 100 ml coconut cream
- 1 tbs Wonky Chilli Tomato Relish
Preheat your oven to 200℃.
Place the chopped squash and onion onto a baking tray, drizzle with the olive oil and season with salt and pepper.
Roast for 25 minutes or until soft.
Blend together with the vegetable stock, coconut cream and one heaped tablespoon of Wonky Chilli Tomato relish.
Decant into a saucepan and warm before serving.
Garnish with fresh coriander and crushed black pepper.