Butternut Squash and Coconut Soup. 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.
Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights.
This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe.
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.
You can have Butternut Squash and Coconut Soup using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Butternut Squash and Coconut Soup
- You need 1 of medium sized butternut squash, peeled de-seeded and chopped.
- You need 1/2 of white onion chopped.
- Prepare 4 of small carrots peeled and diced.
- It's 200 ml of full fat coconut milk.
- Prepare To taste of Salt and black pepper powder.
- You need As needed of Olive oil.
- Prepare 1 tsp of chilli flakes to garnish.
- It's as needed of pumpkin seeds for garnishing.
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 Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
Butternut Squash and Coconut Soup instructions
- 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..
The distinct flavours of butternut squash and coconut are enhanced when creating this hot, decadent soup in your Vitamix machine. Scoop out the squash flesh and put it into the Vitamix container, along with the remaining ingredients in the order listed and secure the lid. 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.
