Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, butternut squash and coconut soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Butternut Squash and Coconut Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Butternut Squash and Coconut Soup is something that I have loved my whole life. They’re nice and they look fantastic.
Once you've got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well. Place the butternut squash halves cut-side up on a baking sheet lined with foil.
To get started with this recipe, we have to prepare a few components. You can cook butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Butternut Squash and Coconut Soup:
- Get 1 medium sized butternut squash, peeled de-seeded and chopped
- Take 1/2 white onion chopped
- Make ready 4 small carrots peeled and diced
- Take 200 ml full fat coconut milk
- Get To taste Salt and black pepper powder
- Make ready As needed Olive oil
- Prepare 1 tsp chilli flakes to garnish
- Make ready as needed pumpkin seeds for garnishing
I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was worth bumping it back to the top of the blog today in case you're also craving all Vegetable stock and coconut milk: These ingredients have the double bonus of making this vegan butternut squash soup! The distinct flavours of butternut squash and coconut are enhanced when creating this hot, decadent soup in your Vitamix machine. Scoop out the squash flesh and put it into the Vitamix container, along with the remaining ingredients in the order listed and secure the lid. A delicious blend of coconut sweetness and curried squash make this Easy Curried Butternut Squash and Coconut Soup an absolute fall treat.
Steps to make Butternut Squash and Coconut Soup:
- Gently cook the onions in a splash of olive oil in a large saucepan, for about 5 minutes.
- Add the carrots and squash and cook over a medium heat for a good 15 minutes. For this soup I purposely allowed some of the squash to start to caramelise (but not burn) as it adds more flavour to the end soup.
- Add 500 ml of veg or chicken stock and simmer until the veg is tender.
- Allow to cool slightly then blend until smooth. Then stir in the coconut milk. Now taste the soup and add salt and pepper to taste. Sprinkle with seeds and chilli flakes to garnish before serving.
I'm happy to say this Easy Curried Butternut Squash and Coconut Soup is just as awesome any time of year. Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. Stir in the coconut milk, lime juice, and salt; bring to a simmer but do not boil.
So that is going to wrap this up for this special food butternut squash and coconut soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
