Butternut Squash and Coconut Soup
Butternut Squash and Coconut Soup

Hello everybody, I hope you’re having an amazing 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 food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Butternut Squash and Coconut Soup is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Butternut Squash and Coconut Soup is something that I’ve loved my entire life.

Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. 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.

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

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

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. Don't throw out those squash seeds!

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. This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Place butternut squash in a baking dish, flesh side up.

So that is going to wrap it up with this exceptional food butternut squash and coconut soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!