Butternut Squash and Coconut Soup
Butternut Squash and Coconut Soup

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare 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 is gonna smell and look delicious.

Butternut Squash and Coconut Soup is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Butternut Squash and Coconut Soup is something that I have loved my whole life.

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

I'm happy to say this Easy Curried Butternut Squash and Coconut Soup is just as awesome any time of year. Place the butternut squash halves cut-side up on a baking sheet lined with foil. Sprinkle the squash with the salt if using and the black pepper. Add the squash, broth and coconut milk to the saucepan.

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.

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. Taste and adjust seasonings, adding the remaining tablespoon of curry. The sweet butternut squash paired with the red curry paste and creamy coconut milk has only solidified the fact that coconut curry and I belong The soup is incredibly simple to put together - basically everything simmers together in a pot and as the squash slightly breaks down, the soup. This soup uses a whole butternut squash, but if you don't like chopping up squashes, the supermarkets do packs of My perfect autumn/winter Sunday evening meal involves a warming pot of this Butternut Squash, Chilli and Coconut Milk Soup bubbling on the stove and fresh Pumpkin Seed.

So that is going to wrap it up with this exceptional food butternut squash and coconut soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!