Butternut Soup

Ingredients

• 1 Butternut, peeled and cut
• 1 tsp Cinnamon
• 1 Potato, peeled and cut
• 0.25 tsp Chilli Flakes
• 1 Onion
• 750 ml Chicken Stock
• 3 cloves Garlic
• 1 Salt & Pepper
• 2 tbsp Olive Oil
• 1 can Coconut Milk
• 1 tsp Ground Cumin

Method

1. 1

   Preheat oven to 190°C

2. 2

   Peel and cut butternut and potato into large chunks (about 2 inches)

3. 3

   Slice onion in quarter

4. 4

   Place butternut, potato, onion & garlic into a roasting pan

5. 5

   Add olive oil, cumin, cinnamon, salt, pepper & chilli flakes and mix together

6. 6

   Spread around the veges and roast for 30 minutes until tender and golden around the edges

7. 7

   Once ready transfer everything to a large pot

8. 8

   Add stock and bring to boil

9. 9

   Make sure veges are cooked by inserting a knife into them

10. 10

    Blend soup until smooth

11. 11

    Add coconut milk and whisk to combine

12. 12

    Adjust with salt, pepper & chilli flakes