A bowl of steaming hot butternut soup served with fresh bread is irresistible to most – especially on a cold winter’s day. This recipe is quick and easy.
- 1 large butternut
- 1 ½ cans of light coconut milk
- 1 tbsp brown sugar
- 1 large onion
- 2 tbsp butter
- Salt to taste
- Ginger to taste
- Cut the butternut in half lengthwise. Scoop out and discard the seeds. Rub the butternut with about one tablespoon of melted butter and sprinkle with salt. Roast the butternut with the cut-side up on a baking tray for about an hour at 190°C. You will know that it is ready when a butter knife goes into it with ease.
- While the butternut is roasting, sauté sliced onion in a tablespoon of butter and when it is soft, add the brown sugar and cook for about three minutes. Remove from heat.
- When the butternut is roasted, scoop the flesh out with a spoon and put it into a blender. Add the onion and brown sugar mixture. Add the coconut milk. Add a dash of ginger to taste. Blend until smooth.
- Heat and serve.
Recipe by Louise from Just Easy Recipes