Butternut Squash and Coconut Soup
Butternut Squash and Coconut Soup

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, butternut squash and coconut soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stir in the coconut milk and return the soup to a gentle simmer. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving. Just before serving, heat the remaining oil in a large skillet. Add the squash, broth and coconut milk to the saucepan.

Butternut Squash and Coconut Soup is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated 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.

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

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

The first time I made it was a few years ago as. Don't throw out those squash seeds! Bring a small pot of water to a boil. Add seeds to a bowl of warm water and separate seeds from squash pulp; drain.

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.

Bring a small pot of water to a boil. Add seeds to a bowl of warm water and separate seeds from squash pulp; drain. Brush a rimmed baking sheet with a thin layer of neutral-flavored oil. Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich.

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 am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!