Butternut Squash and Coconut Soup
Butternut Squash and Coconut Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, butternut squash and coconut soup. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Heat about half the oil in a soup pot. Add the apple, squash, broth and spices. Bring to a steady simmer, then. Add the squash, broth and coconut milk to the saucepan.

Butternut Squash and Coconut Soup is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is 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 wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:
  1. Get 1 medium sized butternut squash, peeled de-seeded and chopped
  2. Make ready 1/2 white onion chopped
  3. Prepare 4 small carrots peeled and diced
  4. Prepare 200 ml full fat coconut milk
  5. Make ready To taste Salt and black pepper powder
  6. Make ready As needed Olive oil
  7. Get 1 tsp chilli flakes to garnish
  8. Make ready as needed pumpkin seeds for garnishing

Add in the garlic and the vegetable oil, season with salt and mix well. Do stir vegetables frequently during roasting so that they cook evenly on all sides. Coconut milk is a common ingredient in butternut squash soup, but it is usually paired with curry spcies and the like, which is not what I was looking for. The small amount of coconut milk that I used added just the right amount of fat to make this soup super satisfying, creamy, and filling.

Steps to make Butternut Squash and Coconut Soup:
  1. Gently cook the onions in a splash of olive oil in a large saucepan, for about 5 minutes.
  2. 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.
  3. Add 500 ml of veg or chicken stock and simmer until the veg is tender.
  4. 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.

Coconut milk is a common ingredient in butternut squash soup, but it is usually paired with curry spcies and the like, which is not what I was looking for. The small amount of coconut milk that I used added just the right amount of fat to make this soup super satisfying, creamy, and filling. Star ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor. I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup.

So that is going to wrap this up with this exceptional food butternut squash and coconut soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!