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 cook Butternut and coconut soup using 5 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Butternut and coconut soup
- It’s of Butternut.
- You need 1 of potato.
- You need 250 ml of fresh coconut milk.
- You need 1 of onion.
- It’s 2 of garlic cloves 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 step by step
Peel and wash the butternut and potato and cut into small cubes.
Put chopped onion an garlic on heat and cook till golden brown.
Add butternut and potato cubes and stir, cook for 2mins.
Add the coconut milk and leave to boil on low heat.
Once well cook, leave briefly to cool..
Blend, place on fire and season as desired..
Serve with preferred croutons.
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.
