Butternut Squash and Coconut Soup
Butternut Squash and Coconut Soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, butternut squash and coconut soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Butternut Squash and Coconut Soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Butternut Squash and Coconut Soup is something that I’ve loved my entire life.

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 Stir in the coconut milk and return the soup to a gentle simmer. This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights.

To begin with this recipe, we have to prepare a few components. You can have butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash and Coconut Soup:
  1. Get 1 medium sized butternut squash, peeled de-seeded and chopped
  2. Get 1/2 white onion chopped
  3. Make ready 4 small carrots peeled and diced
  4. Make ready 200 ml full fat coconut milk
  5. Prepare To taste Salt and black pepper powder
  6. Take As needed Olive oil
  7. Get 1 tsp chilli flakes to garnish
  8. Take as needed pumpkin seeds for garnishing

Stir in the coconut milk, lime juice, and salt; bring to a simmer but do not boil. Taste and adjust seasonings, adding the remaining tablespoon of curry. 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! Here's how to make a hearty butternut squash soup with coconut milk for a cold evening.

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.

Butternut Squash soup has always been a favourite soup of mine. Place the butternut squash halves cut-side up on a baking sheet lined with foil. Sprinkle the squash with the salt if using Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley. Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan 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 will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!