75 MIN
4 SERVING
PROTEIN
CARBS
CALORIES
SUGAR
cholesterol
FAT
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
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.
Write your review
Your review submited successfully
Recommendation
VIEW ALL
