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Preheat the oven to 180 °C.
Spread out the butternut, onion, red pepper and garlic cloves in a large roasting tray. Drizzle with olive oil, Robertsons Cinnamon and toss well to coat.
Season with Robertsons salt and pepper and roast at 180 °C for 25-30 minutes, or until the vegetables are tender.
Peel the garlic cloves, then add all the roasted vegetables to a large pot along with the vegetable stock, coconut cream, orange zest and juice, and fresh thyme.
Simmer for 5-10 minutes.
Blend with a handheld blender until smooth.
Pour into mugs and top with a drizzle of extra coconut cream and a scattering of parsley.
Serve hot with toasted, buttered seed bread.