Butternut Squash Soup with lemon and coconut
Butternut Squash Soup with lemon and coconut

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, butternut squash soup with lemon and coconut. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Butternut Squash Soup with lemon and coconut is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Butternut Squash Soup with lemon and coconut is something that I have loved my whole life. They’re fine and they look wonderful.

Star ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor. I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup. Not only does it balances the spice of Thai Curry Paste.

To begin with this particular recipe, we must first prepare a few components. You can have butternut squash soup with lemon and coconut using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash Soup with lemon and coconut:
  1. Take 2 1/2 lb butternut squash, peeled and seeded (4 cups chopped)
  2. Take 1 piece lemon or lime zested
  3. Take 3 slice ginger or 1 teaspoon of powdered ginger
  4. Prepare 1/2 Large onion sliced
  5. Take 1 clove garlic clove, crushed
  6. Take 2 piece Jalapeno chiles or cayenne pepper to taste.
  7. Prepare 1 piece lemon juiced or 2 limes juiced
  8. Make ready 2 cup coconut milk
  9. Prepare 1 tbsp olive oil
  10. Take 1 tsp curry powder

Stir in the coconut milk and lime juice. Using an immersion blender, carefully purée until smooth. 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.

Instructions to make Butternut Squash Soup with lemon and coconut:
  1. Cook chopped squash, onion, garlic for 10 minutes stirring occasionally.
  2. Add coconut milk, cook for 30 minutes on stove
  3. Puree and add lime juice.
  4. Serve with herbs.

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. Add roasted butternut squash and coconut milk ingredients to a large food processor or high-speed blender. Reheat squash in a saucepan over Medium-Low heat until your desired temperature is reached. In the meantime, add coconut milk, vegetable broth, ginger, lemongrass, and shallot to a medium sauce pan and bring to a boil.

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