Butternut Squash and Coconut Soup
Butternut Squash and Coconut Soup

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a Best dish, butternut squash and coconut soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Butternut Squash and Coconut Soup is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Butternut Squash and Coconut Soup is something that I have loved my entire life.

My perfect autumn/winter Sunday evening meal involves a warming pot of Butternut Squash, Chilli and Coconut Milk Soup bubbling on the stove and fresh Rye and Pumpkin Seed Soda Bread cooking in the oven. Plus if you make a double quantity of the soup you have a couple of lunches sorted for. Stir in the coconut milk and return the soup to a gentle simmer.

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

Add apple, squash and water and cover. Add coconut milk, turmeric and cumin. Blend soup till smooth and creamy. Season with salt and pepper and serve sprinkled with coriander.

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 vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. 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. Brush a rimmed baking sheet with a thin layer of neutral-flavored oil.

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