1medium-sized butternut squashpeeled and cut into cubes
1large carrotpeeled and cut at an angle into 1-inch slices
2medium-sized red bell peppersstem and seeds removed and cut into bite-size pieces
1tablespoonextra virgin olive oil
1teaspoonsalt
1teaspoonground black pepper
For the soup base:
2tablespoonextra virgin olive oil
1large onionfinely chopped
2clovesof garlicfinely chopped or minced
1.5tablespoontomato paste
1tablespoonfresh thyme leaves
1teaspoonblack pepper
1teaspoonsalt
1teaspoonchilli powder
1teaspooncoriander powder
200mlvegetable stock
200mlfull-fat canned coconut milk
To garnish:
fresh coriander leavesfinely chopped
Instructions
Preheat the oven to 200 C/400 F fan setting and line a baking tray with parchment paper.
Add chopped butternut squash, bell peppers and carrots to the tray. Drizzle olive oil, salt and black pepper. Cook in the oven for 20 minutes.
Heat olive oil in a medium-sized pot. Add cumin seeds and let them roast for a minute.
Add chopped onions and fry for about 5 minutes till they are translucent.
Add chopped garlic and fry for about a minute.
Add tomato paste. Stir well and cook for about a minute.
Add the roasted butternut squash, carrots, peppers, fresh thyme leaves, black pepper, salt, coriander powder, and chilli powder. Mix well till the vegetables are well coated with the onion mixture and spices.
Add the vegetable stock and coconut milk. Mix well and let it simmer for 10 minutes.
Blend the soup using an immersion blender or a high-speed heat-safe blender until smooth and creamy. If the soup is too thick, add more vegetable stock.
Serve in a bowl. Garnish with freshly chopped coriander (optional). Enjoy as is, or top up with some crunchy croutons.
Notes
Nutrition values are a rough estimate for guidance.