Creamy Coconut & Butternut Squash Soup
Creamy Coconut & Butternut Squash Soup

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, creamy coconut & butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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.

Creamy Coconut & Butternut Squash Soup is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Creamy Coconut & Butternut Squash Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook creamy coconut & butternut squash soup using 5 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Coconut & Butternut Squash Soup:
  1. Make ready 1 butternut squash
  2. Take 1 tbsp coconut oil
  3. Get 400 g tinned coconut milk
  4. Make ready 500 mls chicken/vegetable stock (or water if budget is super tight)
  5. Take 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.

Steps to make Creamy Coconut & Butternut Squash Soup:
  1. Peel the butternut squash, remove the seeds and cut into 1 inch chunks.
  2. 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.
  3. 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 with this exceptional food creamy coconut & butternut squash soup recipe. Thank you very much for your time. I am sure you will make this at home. There is 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. Thanks again for reading. Go on get cooking!