Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash and coconut soup. It is one of my favorites. 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 favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Butternut Squash and Coconut Soup is something that I have loved my entire life. They are nice and they look fantastic.

This Butternut Squash Soup Is Perfect For Staying Warm This Season. 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.

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

As the cold nights draw in, out come my soup pans and with them the need to eat deliciously warming soups. And this roasted butternut squash soup, made even creamier with coconut and warmed up with cardamom and ginger is a huge favourite. I have had a recent obsession with coconut milk. I love the creaminess and coconut flavor that it gives smoothies, oatmeal, a quick weeknight curry, and now soup.

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.

I knew that it would be a great compliment to butternut squash and carrots, yielding a creamy soup that just so happens to be vegan! This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Coconut milk is a common ingredient in butternut squash soup, but it is usually paired with curry spcies and the like, which is not what I was looking for. The small amount of coconut milk that I used added just the right amount of fat to make this soup super satisfying, creamy, and filling. An easy recipe for Butternut Squash Soup with coconut milk, and Thai curry flavors prepared in Instant Pot for a speedy fix for chili night dinner.

So that’s going to wrap this up for this special food butternut squash and coconut soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!