Butternut Squash and Coconut Soup
Butternut Squash and Coconut Soup

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, butternut squash and coconut soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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

Butternut Squash and Coconut Soup is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Butternut Squash and Coconut Soup is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you cook 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. Get 4 small carrots peeled and diced
  4. Prepare 200 ml full fat coconut milk
  5. Get To taste Salt and black pepper powder
  6. Prepare As needed Olive oil
  7. Prepare 1 tsp chilli flakes to garnish
  8. Make ready as needed pumpkin seeds for garnishing

Butternut Squash soup is one of my fall time favorites. The first time I made it was a few years ago as. 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.

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch. And this roasted butternut squash soup, made even creamier with coconut and warmed up with cardamom and ginger is a huge favourite. A mish mash of my favourite things really. It is a healthy recipe that does not sacrifice on taste.

So that is going to wrap it up for this exceptional food butternut squash and coconut soup recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!