How to Prepare Yummy Butternut Squash and Coconut Soup

Butternut Squash and Coconut Soup. Once you've got the squash baked, this soup comes together quickly The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as Stir in the coconut milk and return the soup to a gentle simmer. This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Jeanette Peabody, the chef at Hamiltons' at First & Main in Charlottesville, Virginia, makes this luscious, slightly sweet soup with butternut squash from Dave Matthews's Best of What's Around and coconut milk instead of heavy cream.

I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was worth bumping it back to the top of the blog today in case you're also craving all Vegetable stock and coconut milk: These ingredients have the double bonus of making this vegan butternut squash soup! All the comfort of fall in just a few minutes. Thai red chili paste adds a touch of spice and toasty flavor. You can cook Butternut Squash and Coconut Soup using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Butternut Squash and Coconut Soup

1. It's 1 of medium sized butternut squash, peeled de-seeded and chopped.
2. It's 1/2 of white onion chopped.
3. It's 4 of small carrots peeled and diced.
4. It's 200 ml of full fat coconut milk.
5. It's To taste of Salt and black pepper powder.
6. You need As needed of Olive oil.
7. You need 1 tsp of chilli flakes to garnish.
8. Prepare as needed of pumpkin seeds for garnishing.

The distinct flavours of butternut squash and coconut are enhanced when creating this hot, decadent soup in your Vitamix machine. Scoop out the squash flesh and put it into the Vitamix container, along with the remaining ingredients in the order listed and secure the lid. 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. Stir in the coconut milk, lime juice, and salt; bring to a simmer but do not boil.

Butternut Squash and Coconut Soup instructions

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..

Taste and adjust seasonings, adding the remaining tablespoon of curry. Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch. Place the butternut squash halves cut-side up on a baking sheet lined with foil. Sprinkle the squash with the salt if using Working in batches, puree the soup in a blender or food processor until smooth and silky.