Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, creamy coconut & butternut squash soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Creamy Coconut & Butternut Squash Soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Creamy Coconut & Butternut Squash Soup is something which I have loved my entire life. They’re nice and they look fantastic.
Creamy coconut milk and a splash of coconut rum, which add just the right amount of coconutty flavor. This is the perfect holiday twist on the classic White Russian cocktail, and it's a delicious December treat! Only one more Saturday left until Christmas and I'm rolling out my favorite cocktails just in time.
To begin with this recipe, we must first prepare a few ingredients. You can cook creamy coconut & butternut squash soup using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Coconut & Butternut Squash Soup:
- Get 1 butternut squash
- Take 1 tbsp coconut oil
- Take 400 g tinned coconut milk
- Make ready 500 mls chicken/vegetable stock (or water if budget is super tight)
- Prepare Salt & pepper (to taste)
Cream of coconut is basically coconut cream that has been processed and sweetened for use in desserts and drinks. Coconut milk is a creamy liquid with the consistency of milk made by cooking coconut and water together and straining out the coconut meat. Coconut cream is made by chilling coconut milk and skimming off the thick, rich layer of cream that forms on top of it. Season the salmon with ½ teaspoon salt.
Instructions to make Creamy Coconut & Butternut Squash Soup:
- Peel the butternut squash, remove the seeds and cut into 1 inch chunks.
- Cook the squash chunks over a medium heat in a saucepan with your oil, until it' starts to take on some colour. Then add your stock. Bring the stock to the boil and then turn the heat down low and simmer, with the pan lid on, for 40 minutes.
- When the squash is really soft and tender, remove it from the heat and add the coconut milk. Blend until very smooth, season to taste and serve.
When oil is hot but not smoking, add salmon skin side up. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Full-fat coconut milk gives the filling a silky richness and bold coconut flavor. Strain the filling through a fine-mesh sieve after cooking.
So that’s going to wrap this up for this exceptional food creamy coconut & butternut squash soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in 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!
