Roasted Butternut Squash Soup

This delicious and creamy roasted butternut soup is a perfect comfort food for any occasion.

Ingredients:

• 1 large butternut squash (about 1.5 kg), halved and seeded
• 2 Roma tomatoes or 5-6 cherry tomatoes, halved
• 1 red bell pepper, seeded and chopped
• 4 whole garlic cloves
• 1 medium carrot, peeled and chopped
• 1 medium sweet potato, peeled and chopped
• 2 tablespoons DEWliscious Extra Virgin Olive Oil
• 2 sprigs rosemary
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 300-400 ml vegetable stock or broth
• 200 ml coconut milk or 200 ml cream
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 180°C (350°F).
2. On a large baking sheet, arrange the prepared vegetables.
3. Sprinkle the vegetables evenly with spices (oregano, thyme, rosemary).
4. Season generously with salt and pepper.
5. Drizzle the DEWliscious Extra Virgin Olive Oil over the vegetables.
6. Roast for 35-45 minutes, or until tender and caramelized.
7. Let the vegetables cool slightly until you can handle them comfortably.
8. Transfer the roasted vegetables to a blender along with 300 ml of vegetable stock. Blend until creamy smooth, adding more stock if needed to achieve desired consistency.
9. In a large pot over medium heat, bring the blended mixture to a rolling boil.
10. Stir in the coconut milk or cream and heat through for 5-8 minutes, stirring occasionally.
11. Season with additional salt and pepper to taste.
12. Let cool slightly and serve hot with a drizzle of DEW

Let us know how it went in the comments below.

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