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Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, butternut squash and coconut soup. It is one of my favorites food recipes. 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 easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Butternut Squash and Coconut Soup is something that I’ve loved my entire 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 recipe, we must first prepare a few components. You can have butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Butternut Squash and Coconut Soup:
- Get medium sized butternut squash, peeled de-seeded and chopped
- Take white onion chopped
- Prepare small carrots peeled and diced
- Prepare full fat coconut milk
- Prepare Salt and black pepper powder
- Prepare Olive oil
- Prepare chilli flakes to garnish
- Take pumpkin seeds for garnishing
Butternut Squash soup has always been a favourite soup of mine. Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights. A delicious blend of coconut sweetness and curried squash make this Easy Curried Butternut Squash and Coconut Soup an absolute fall treat. I'm happy to say this Easy Curried Butternut Squash and Coconut Soup is just as awesome any time of year.
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.
Jeanette Peabody, the chef at Hamiltons' at First & Main in Charlottesville, Virginia, makes this luscious, slightly sweet soup with butternut squash from Dave Matthews's Best of What's Around and coconut milk instead of heavy cream. The coconut milk gives the soup a silky texture and a hint of exotic. 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.
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