Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, butternut squash and coconut soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Butternut Squash and Coconut Soup is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Butternut Squash and Coconut Soup is something that I have loved my whole life. They are fine and they look wonderful.
A soul-warming, flavorful soup that's perfect for fall and I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato Coconut Curry Soup, which is on the. 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.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Get medium sized butternut squash, peeled de-seeded and chopped
- Make ready white onion chopped
- Make ready small carrots peeled and diced
- Take full fat coconut milk
- Take Salt and black pepper powder
- Get Olive oil
- Make ready chilli flakes to garnish
- Make ready pumpkin seeds for garnishing
All the comfort of fall in just a few minutes. Thai red chili paste adds a touch of spice and toasty flavor. This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. 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!
Instructions to make Butternut Squash and Coconut Soup:
- Gently cook the onions in a splash of olive oil in a large saucepan, for about 5 minutes.
- 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.
- Add 500 ml of veg or chicken stock and simmer until the veg is tender.
- 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.
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. This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. Stir in the coconut milk, lime juice, and salt; bring to a simmer but do not boil.
So that is going to wrap this up for this exceptional food butternut squash and coconut soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
