Ingredients

• -1 small to medium-sized Butternut Squash
• -7 fl oz Coconut Milk 200 ml
• -1-2 Red Onions
• -1-2 Bell Peppers
• -1-2 heads of Garlic
• -2 Tomatoes or 1 cup of Cherry Tomatoes
• -1.5 cups Vegetable Broth 350 ml
• -1 tsp Fresh Ginger optional (grated)
• -Olive Oil enough to drizzle over vegetables
• -Fresh Cilantro for garnish
• Seasoning:
• 1 tsp Black Pepper
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1 tsp Chili Flakes optional, to taste

Directions

• 1 -Preheat the Oven: Set your oven to
• 390°F (200°C).
• 2 -Prepare the Vegetables: You can either peel and chop the butternut squash, or, like I do in the video, simply cut the squash in half for roasting. Note: Halving the squash will require a longer roasting time, while chopping the vegetables smaller will speed up the cooking process.
• 3 -Season the Vegetables: Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
• 4 - roast for 1.5 hours or until veggies are soft. Remove the aluminum foil for the last 10 to 20 minutes to allow vegetables to caramelize.
• 5- blend all roasted vegetables
• 6 - poor blended vegetables into a pot onto medium heat, and add coconut milk, stirring for two minutes until everything is combined
• 7- garnish with cilantro, a drizzle of coconut milk and a pinch of chili flakes if desired

Photos