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We hope you got benefit from reading it, now let’s go back to butternut squash and coconut soup recipe. You can cook butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Butternut Squash and Coconut Soup:
- Take 1 medium sized butternut squash, peeled de-seeded and chopped
- Provide 1/2 white onion chopped
- Take 4 small carrots peeled and diced
- You need 200 ml full fat coconut milk
- Use To taste Salt and black pepper powder
- Use As needed Olive oil
- Get 1 tsp chilli flakes to garnish
- Take as needed pumpkin seeds for garnishing
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.
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