Step-by-Step Guide to Make Award-winning Butternut Squash and Coconut Soup

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, butternut squash and coconut soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

Butternut Squash and Coconut Soup is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Butternut Squash and Coconut Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Butternut Squash and Coconut Soup:

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

Heat the stock in a pot until it is boiling. Switch off heat and allow the soup to cool and then puree with hand blender. Then add in coconut milk, mix well and adjust the seasoning. Simply throw the butternut squash in the oven, and puree it with the just the right ingredients and you have a delicious, filling Vegetarian Butternut Squash Soup.

Steps 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.

Then add in coconut milk, mix well and adjust the seasoning. Simply throw the butternut squash in the oven, and puree it with the just the right ingredients and you have a delicious, filling Vegetarian Butternut Squash Soup. 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. Star ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor.

So that’s going to wrap it up with this special food butternut squash and coconut soup recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!