In this chilly weather, nothing beats a warm and comforting bowl of butternut squash soup. And with the subtle sweetness of coconut milk, this soup takes on a whole new level of deliciousness. Get ready to indulge in a creamy, flavorful, and guilt-free treat!
Butternut squash is a powerhouse of vitamins, minerals, and antioxidants, making it an excellent choice for a healthy meal. The coconut milk adds a rich and creamy texture while also providing healthy fats. This soup is not only satisfying but also beneficial for your overall well-being.
Whether you’re looking for a hearty lunch or a comforting dinner, this butternut squash soup recipe with coconut milk will surely hit the spot. So gather your ingredients and let’s get cooking!
How To Make “butternut squash soup with coconut milk”
Here’s a step-by-step guide to making this delicious soup:
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
Equipments:
- Large pot or Dutch oven
- Immersion blender or regular blender
Instructions:
- In a large pot or Dutch oven, sauté the onion, carrots, and celery over medium heat until softened.
- Add the butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
- Pour in the coconut milk, ginger, cinnamon, salt, and pepper. Stir well.
- Use an immersion blender or transfer the soup to a regular blender in batches and puree until smooth.
- Return the soup to the pot if using a regular blender.
- Reheat the soup over medium heat until warmed through.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings, such as toasted coconut, croutons, or roasted pumpkin seeds.
Tips or Possible Variation of the “butternut squash soup recipe with coconut milk”
To make a vegan version of this soup, use plant-based milk instead of coconut milk.
For a spicier soup, add a pinch of red pepper flakes or a few dashes of cayenne pepper.
To add a bit of sweetness, stir in a tablespoon of honey or maple syrup.
You can also add other vegetables to this soup, such as sweet potatoes, parsnips, or even apples.
This soup is also freezer-friendly. Let it cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months.
When you’re ready to serve, thaw the soup in the refrigerator overnight or reheat it over low heat on the stovetop or in the microwave.
