Thai roasted butternut squash and coconut soup | The Vegan Society

Ingredients

• 1 medium sized butternut squash
• 3 carrots
• 1 leek
• 2 small garlic cloves
• Small knob of ginger – grated finely
• 1 tsp dried lemon grass
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 1 tsp cayenne pepper
• Handful of fresh coriander
• Chilli flakes
• 8 1/2 cups (2l) vegetable stock (roughly)
• 2 2/3 cups (350g) The Coconut Collaborative yogurt
• ¼ - ½ lime - juiced
• Salt and pepper to taste