Roasted Butternut Green Curry Soup with Garlic Bread

• Vegan

• Produce

  • 1 Butternut squash, large
  • 3 Carrots, large
  • 6 Cloves Garlic
  • 1 Onion
  • 1 Rosemary, dried

• Canned Goods

  • 1 15 oz can Coconut milk
  • 2 tsp Green curry paste

• Condiments

  • 2 tbsp Soy sauce
  • 2 tbsp Vegan butter

• Baking & Spices

  • 1 Black pepper
  • 2 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Baguette

• Liquids

  • 1 Dash Water

Found on lovingitvegan.com

Description

Ingredients

• For The Soup
• 1 Large Butternut Squash
• 3 Large Carrots
• 2-3 Tbsp (30-45ml) Olive Oil
• Black Pepper
• Salt
• 1 Onion
• 2 Cloves Garlic
• 2 Tbsp (30ml) Soy Sauce
• 2 tsp Green Curry Paste
• 1 15 oz can (400ml) Coconut Milk
• Dash of Water
• For the Garlic Bread
• 1 Baguette
• 2 Tbsp (30g) Vegan Butter
• 4 Cloves Garlic
• Dried Rosemary
• Salt

Directions

• Preheat the oven to 350 degrees fahrenheit (180 degrees celsius)
• Peel and slice the butternut and carrots.
• Cover a baking tray with parchment paper and spread out the butternut and carrots evenly on the tray.
• Brush lightly with olive oil and sprinkle with salt and black pepper.
• Bake for around 45 minutes until soft and cooked.
• When the butternut and carrots are cooked, get started on the next step.
• Chop the onion and crush the garlic and add to a pot with the soy sauce and saute for 2 minutes.
• Add the green curry paste and a dash of water to prevent sticking and saute for around 5 minutes.
• Add the coconut milk, butternut and carrots.
• Bring to the boil and then simmer down for around 5 minutes.
• Blend with handheld blender.
• For the Garlic Bread:
• While your soup is simmering, get started on the garlic bread.
• Crush up the garlic and add to the 2 Tbsp vegan butter and mix up together in a bowl.
• Slice up the baguette and then spread with the garlic butter.
• Sprinkle with dried rosemary and salt (or any dried herbs of your choice).
• Roll in tinfoil and bake in the oven at 350 degrees for 15 minutes.

Nutrition