Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, butternut squash and coconut soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Butternut Squash and Coconut Soup is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Butternut Squash and Coconut Soup is something which I have loved my entire life. They’re nice and they look wonderful.
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. This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe.
To get started with this particular recipe, we must 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:
- Take 1 medium sized butternut squash, peeled de-seeded and chopped
- Take 1/2 white onion chopped
- Make ready 4 small carrots peeled and diced
- Take 200 ml full fat coconut milk
- Prepare To taste Salt and black pepper powder
- Make ready As needed Olive oil
- Make ready 1 tsp chilli flakes to garnish
- Get as needed pumpkin seeds for garnishing
Here's how to make a hearty butternut squash soup with coconut milk for a cold evening. Butternut Squash soup has always been a favourite soup of mine. 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.
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. 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. Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup.
So that’s going to wrap this up with this special food butternut squash and coconut soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!