Butternut Squash Soup with Coconut Milk
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5
4 reviews
Excellent
Butternut Squash Soup with Coconut Milk
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 butternut squash 3 ½ lbs (1.5 kg, medium
- 2 tablespoons cooking oil or clarified butter, for frying
- 1 onion medium or large
- 3 cloves garlic
- 1- inch ginger 2.5 cm, piece
- 1 coconut milk full-fat, 15-oz/400ml can
- 3 cups vegetable broth
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- 2 teaspoons maple syrup
- 4 teaspoons lime juice
- salt to taste
- black pepper to taste
Instructions
- Cut butternut squash in half lengthwise and place it on a baking sheet lined with parchment paper. Roast it for about 40 minutes to 1 hour at 400°F (200°C) or until fork-tender. When the squash is soft, I like to turn on the fan setting (or you can place it under the broiler) and bake it until is nicely browned and caramelized. The baking time will depend on how large the pieces of squash are. If you cut your squash into smaller chunks, it will bake quicker (about 20 minutes).
- While the squash is baking, dice your onion and finely chop ginger and garlic.
- Heat the oil in a large pot over medium-low heat. Add the onion and cook for 5 minutes or until soft and translucent. Add the ginger and garlic, cook for 30 seconds, stirring from time to time. Take the pot off the heat.
- When the butternut squash is done, scoop out the seeds using a spoon and discard them. Scoop out the flesh and add it to the pot. You can discard the skin.
- Add the coconut milk, broth, cinnamon, and cayenne. Bring to a boil and simmer over low heat for about 15 minutes.
- Puree the soup in a blender until smooth (you can use a stand blender or a hand/immersion blender).
- Season the soup with salt, pepper, maple syrup, and lime juice.
- Enjoy!
Notes
- Serving suggestions: I served the soup with cheese croutons, swirls of plain yogurt, and roughly chopped pecans. Another great option are crushed pretzels. My kids like it with cooked pasta.
- For the best flavor, you could peel raw butternut squash and cut it into 1-inch (2.5 cm) chunks, then roast it at 425°F (220°C) until browned on all sides. Make sure the chunks are not overcrowded on the baking sheet. This is much more work than just cutting the squash in half, but the brown bits on all sides of smaller chunks will add lots of flavor to the soup.
- You can also use pumpkin puree for this soup (preferably homemade, it just tastes much better than canned).
- You can add more broth if you want the soup less thick.
- If you have raw cubbed butternut squash you can also cook it directly in a pot with broth and coconut milk until tender but it tastes better roasted.
- Calories = 1 serving (1/8 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
258kcal
(13%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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