Hi, I am Elise. Today, I’m gonna show you how to prepare butternut squash and coconut soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butternut Squash and Coconut Soup Recipe
Butternut Squash and Coconut Soup is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Butternut Squash and Coconut Soup is something that I have loved my whole life. They are fine and they look wonderful.
To bewith this particular recipe, we have to prepare a few components. You can have butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Butternut Squash and Coconut Soup:
- Prepare 1 medium sized butternut squash, peeled de-seeded and chopped
- Take 1/2 white onion chopped
- Prepare 4 small carrots peeled and diced
- Make ready 200 ml full fat coconut milk
- Make ready To taste Salt and black pepper powder
- Get As needed Olive oil
- Make ready 1 tsp chilli flakes to garnish
- Get 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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