Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a Best dish, butternut squash and coconut soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

My perfect autumn/winter Sunday evening meal involves a warming pot of Butternut Squash, Chilli and Coconut Milk Soup bubbling on the stove and fresh Rye and Pumpkin Seed Soda Bread cooking in the oven. Plus if you make a double quantity of the soup you have a couple of lunches sorted for. Stir in the coconut milk and return the soup to a gentle simmer.

Butternut Squash and Coconut Soup is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Butternut Squash and Coconut Soup is something which I have loved my entire life.

To begin with this recipe, we have to 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. Take 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. Get 200 ml full fat coconut milk
5. Take To taste Salt and black pepper powder
6. Prepare As needed Olive oil
7. Prepare 1 tsp chilli flakes to garnish
8. Get as needed pumpkin seeds for garnishing

Add apple, squash and water and cover. Add coconut milk, turmeric and cumin. Blend soup till smooth and creamy. Season with salt and pepper and serve sprinkled with coriander.

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.

This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Don't throw out those squash seeds! Bring a small pot of water to a boil. Add seeds to a bowl of warm water and separate seeds from squash pulp; drain. Brush a rimmed baking sheet with a thin layer of neutral-flavored oil.

So that’s going to wrap it up with this tasty food butternut squash and coconut soup recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!