Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, butternut squash and coconut soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Butternut Squash and Coconut Soup is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Butternut Squash and Coconut Soup is something that I’ve loved my entire life. They are fine 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 begin with this recipe, we have to first prepare a few components. You can have butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash and Coconut Soup:
- Get 1 medium sized butternut squash, peeled de-seeded and chopped
- Prepare 1/2 white onion chopped
- Take 4 small carrots peeled and diced
- Make ready 200 ml full fat coconut milk
- Prepare To taste Salt and black pepper powder
- Take As needed Olive oil
- Prepare 1 tsp chilli flakes to garnish
- Prepare as needed pumpkin seeds for garnishing
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. 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! 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. Butternut Squash Soup with Ginger and Coconut MilkPickled and Poached. Jeanette Peabody, the chef at Hamiltons' at First & Main in Charlottesville, Virginia, makes this luscious, slightly sweet soup with butternut squash from Dave Matthews's Best of What's Around and coconut milk instead of heavy cream.
So that’s going to wrap this up with this exceptional food butternut squash and coconut soup recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
