What you need
Butternut Squash, roasted – 4 cups (post roasting)
6-8 garlic cloves, minced
1 red onion, diced
4 cups chicken stock (home made best, or low sodium varieties)
1 cup coconut milk
Thyme leaves, to taste
Salt and pepper to taste
2 large peppers, roasted (I used one red and one yellow)
How to
Roast the butternut squash and scoop out of peel
Roast pepper, peel and chop
Sauté garlic and onion, then add roasted butternut squash, pepper and stock
Bring to a boil
Salt, pepper and Thyme to taste and simmer for ~5 min
Blend everything together and add coconut milk.
Simmer for another ~5 min
