Butternut Squash and Coconut Soup
Butternut Squash and Coconut Soup

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash and coconut soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash and Coconut Soup is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Butternut Squash and Coconut Soup is something which I have loved my entire life.

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

To begin with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash and Coconut Soup:
  1. Prepare 1 medium sized butternut squash, peeled de-seeded and chopped
  2. Get 1/2 white onion chopped
  3. Make ready 4 small carrots peeled and diced
  4. Make ready 200 ml full fat coconut milk
  5. Prepare To taste Salt and black pepper powder
  6. Make ready As needed Olive oil
  7. Take 1 tsp chilli flakes to garnish
  8. Prepare 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.

Instructions 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.

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. 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. Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup.

So that’s going to wrap this up with this special food butternut squash and coconut soup recipe. Thank you very much for reading. 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!