Vegan Roasted Tomato, Squash, And Coconut Milk Stew

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  • 5 (1)
75 MIN
4 SERVING
Medium

PROTEIN

33 g

CARBS

142 g

CALORIES

2368 kcal

SUGAR

55 g

cholesterol

563 mg

FAT

174 g

Ingredients

Serving

roma tomatoes ( halved lengthwise )

12 tomato

winter squash ( peeled, seeded, and roughly chopped )

4 cup

onion

1 medium

clove garlic

1 clove

ginger ( peeled )

1 1-inch piece

coconut milk ( full-fat )

2 cup

vegetable stock

2 , 1/2 cup

coconut oil

4 tbsp

fresh lemon juice

2 tbsp

coconut milk ( full-fat for garnish )

1 cup

basil ( for garnish, if desired )

2 bunch

Vegan Roasted Tomato, Squash, And Coconut Milk Stew

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  • 5 (1)

Instructions

Step 1

Preheat the oven to 400°F.

Step 2

Place the tomatoes cut side up on a baking sheet. Drizzle with oil and sprinkle with salt (both sides).

Step 3

Place the squash on another baking sheet, drizzle with oil, and sprinkle with salt. Rub oil over all sides of the squash.

Step 4

Roast the tomatoes and squash for 30 minutes, flipping the squash halfway through. The tomatoes should be shriveling but not bursting, and the squash should look nicely browned.

Step 5

Add all ingredients except coconut milk to the pot and cook for 30 minutes.

Step 6

Add 1/2 of the coconut milk and use a hand immersion blender to cream the soup.

Step 7

Garnish with the remainder of the coconut milk and basil if desired.

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