10 Oct2016 Emilie Malik 0Vegetarian Recipes Butternut squash Soup 1 butternut squash, deseeded and cut un half 2 red peppers, diced 2 tomatoes, diced 1 red onion 2/3 garlic cloves 1 litre Vegetable stock, depending how thick who like your soup salt and pepper according to taste Turn oven on 180 degres and place the squash onto a baking tray to roast for 30 min until tender. Heat in a sauce pan coconut oil, and fry onion, garlic for 1-2 minutes. Add the peppers and tomatoes and fry few more minutes Add the vegetable stock, peeled and diced squash. and simmer for 5 minutes. Season to taste Blend the soup into puree in a food processor Serve it with fresh chopped coriander leaves, toasted pine nuts…