Vegan Roasted Tomato, Squash, And Coconut Milk Stew
Preheat the oven to 400°F.
Place the tomatoes cut side up on a baking sheet. Drizzle with oil and sprinkle with salt (both sides).
Place the squash on another baking sheet, drizzle with oil, and sprinkle with salt. Rub oil over all sides of the squash.
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.
Add all ingredients except coconut milk to the pot and cook for 30 minutes.
Add 1/2 of the coconut milk and use a hand immersion blender to cream the soup.
Garnish with the remainder of the coconut milk and basil if desired.
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