Roasted Squash And Coconut Soup With Croutons - cooking recipe

Ingredients

1 1/2 lb butternut squash, peeled, seeded, chopped
1 lb sweet potatoes, peeled, chopped
2 None onions, peeled, chopped
1 inch fresh ginger, chopped
2 cloves garlic, minced
1 None red chili, halved lengthwise
None None Croutons
6 slices ciabatta bread, halved
2 tbsp olive oil
1 clove garlic, minced
3 tbsp vegetable oil
1 (13.5 oz) can coconut milk
2 1/2 cups chicken or vegetable stock
None None crispy basil leaves, to garnish

Preparation

Preheat oven to 400\u00b0F. Toss together squash, sweet potatoes, onions, ginger, garlic, chili and oil. Transfer to a roasting pan and roast for 40 mins, until tender and charred in places.
Meanwhile, for the croutons, toss bread with olive oil and garlic. Bake for 10 mins, turning once, until crisp and golden. Let cool then break into chunks.
Transfer roasted vegetables to a food processor. Add coconut milk and blend until smooth. Transfer to a saucepan. Add stock and gently heat through until piping hot. Season. Serve with croutons and garnish with crispy basil leaves.