Variety to Producing Yummy Butternut Squash and Coconut Soup
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To make an extraordinary Butternut Squash and Coconut Soup, here are the ingridients required:
- Get 1 of medium sized butternut squash, peeled de-seeded and chopped.
- Provide 1/2 of white onion chopped.
- Use 4 of small carrots peeled and diced.
- Get 200 ml of full fat coconut milk.
- Take To taste of Salt and black pepper powder.
- You need As needed of Olive oil.
- Take 1 tsp of chilli flakes to garnish.
- Prepare as needed of pumpkin seeds for garnishing.
After preparing the ingridients, next you are good to make your 5-star Butternut Squash and Coconut Soup by following the guidances below:
- 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..
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. The coconut milk gives the soup a silky texture and a hint of exotic. Here's how to make a hearty butternut squash soup with coconut milk for a cold evening. Butternut Squash soup has always been a favourite soup of mine. Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup.
Recipe : Butternut Squash and Coconut Soup
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