Butternut and coconut soup. Stir in the coconut milk and return the soup to a gentle simmer. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months.
You can have Butternut and coconut soup using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Butternut and coconut soup
- You need 1/2 of Butternut.
- It’s 2 of potatoes.
- Prepare 1 pinch of cumin seeds.
- Prepare 2 tablespoons of coconut cream.
- Prepare to taste of Salt.
- You need 1 of onion.
- Prepare 2 cloves of garlic.
- It’s 2 tablespoon of vegetable oil.
Thai red chili paste adds a touch of spice and toasty flavor. This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Serve this full-flavored soup as a first course, or as a smooth vegetable stew over rice with a side of cooked greens. We've used luxurious full-fat coconut milk, which yields a decadent, silky.
Butternut and coconut soup instructions
Peel butternut and cut into small cubes.
Peel potatoes and cut into cubes.
In a pan heat the oil, add the onions and garlic and cook till soft (but not brown) and the cummin seeds.
Add the potatoes and butternut and the coconut milk. Add salt and 1½ glasses of warm water. Cover and let it cook till the potatoes are soft..
Turn off the heat. Allow it to cool and blend till smooth.you can add warm water till you achieve desired thickness.
Pour into a bowl and garnish with coriander leaves (I didn't have that today though).
Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley. This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up.
