ButternutCoconut creamThyme1 onion1 potatoeGarlic 500ml water
Halve butternut, remove seeds.Salt & pepper the butternut then place them face down on sprayed baking tray. Roast on 220 degrees for +- 20 minutes. Saute onions with a tablespoon of olive oil, add fresh garlic, thyme and saute. Add cubed potatoes and salt.Add your water, let the potatoes soften. Once your butternut is soft, let it cool and peel off the skin. Add it to your blender, add the potatoes and add some of the stock from the pot. Add some of your coconut milk (depends on how rich you want it to be).Blend till you get a smooth consistency. Serve with croutons or toasted garlic bread.