Scott O'Brien

Projects, Ramblings and Resources of my (online) life

Butternut carrot soup

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

  1. Preheat oven to 425
  2. Put halves of squash face down with other vegetables (garlic in it’s own foil). Make for 50-60 minutes until tender
  3. Remove from oven, put into blender with remaining ingredients and Brrrrr. Dinner is done :)

Notes