Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, butternut squash and coconut soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash and Coconut Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Butternut Squash and Coconut Soup is something that I have loved my entire life.

A soul-warming, flavorful soup that's perfect for fall and I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato Coconut Curry Soup, which is on the. Once you've got the squash baked, this soup comes together quickly.

To get started with this particular recipe, we must first prepare a few components. You can cook butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash and Coconut Soup:

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

This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Place the butternut squash halves cut-side up on a baking sheet lined with foil. Add the squash, broth and coconut milk. The distinct flavours of butternut squash and coconut are enhanced when creating this hot, decadent soup in your Vitamix machine.

Instructions to make Butternut Squash and Coconut Soup:

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.

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. Taste and adjust seasonings, adding the remaining tablespoon of curry. Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights.

So that is going to wrap this up with this special food butternut squash and coconut soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!