Ingredients
- 1 medium butternut squash sliced in half and seeds scooped out
- 2 large carrots chopped into large pieces
- 1 head garlic
- 1 shallot halved and skin removed
- 1 tablespoons olive oil
- 1/2 cup milk or coconut milk
- 1-2 cups chicken or vegetable stock
- Light sprinkle of Chili Flakes
Method
- Preheat oven to 425
- Put halves of squash face down with other vegetables (garlic in it's own foil). Bake for 50-60 minutes until tender
- Remove from oven, put into blender with remaining ingredients and Brrrrr. Dinner is done :)
Notes
- Serves 2-4
- Adapted from https://whatsgabycooking.com/butternut-squash-carrot-soup/