Butternut Squash and Coconut Soup

Butternut Squash and Coconut Soup: the heartwarming concoction you’ve been yearning for! Dive into the comforting blend of rich butternut squash and creamy coconut, bound to send your tastebuds on a flavorful expedition. It’s not just tasty but packs a healthy punch too. Stick around and discover how to craft this delightful dish.

Butternut Squash and Coconut Soup Ingredients

• Butternut Squash: 2 cups, cubed (about 500g)
• Coconut milk: 1 can (400ml)
• Vegetable broth: 3 cups (700ml)
• Onion: 1 medium-sized, finely chopped
• Garlic cloves: 3, minced
• Ginger: 1-inch piece, grated (about 2.5cm)
• Olive oil: 2 tablespoons (30ml)
• Salt: to taste
• Black pepper: to taste
• Red chili flakes: 1/2 teaspoon (2.5ml)
• Fresh coriander: a handful, chopped for garnish

Time to Prepare and Cook: 40 minutes

Serves: 4

Nutritional Facts (per serving)

• Calories: 240
• Protein: 3g
• Carbohydrates: 28g
• Dietary Fiber: 5g
• Sugars: 5g
• Fat: 14g
• Saturated Fat: 10g
• Sodium: 300mg
• Potassium: 650mg

Butternut Squash and Coconut Soup Instructions

1. Begin by prepping your butternut squash. Peel, deseed and cube it.
2. In a large pot, heat the olive oil over medium heat.
3. Add the finely chopped onion, and sauté until translucent.
4. Mix in the minced garlic and grated ginger. Stir occasionally until fragrant.
5. Toss in the cubed butternut squash, ensuring it’s coated in the fragrant onion, garlic, and ginger mixture.
6. Pour in the vegetable broth, and bring the mixture to a boil.
7. Once boiling, reduce the heat and let it simmer. This allows the butternut squash to soften.
8. After about 20 minutes, or when the butternut squash is tender, stir in the coconut milk.
9. Add salt, black pepper, and red chili flakes to taste.
10. Using an immersion blender, or transferring to a stand blender in batches, purée the soup until smooth.
11. Allow the Butternut Squash and Coconut Soup to simmer for an additional 5 minutes, blending all the flavors.
12. Once done, serve hot, garnishing with freshly chopped coriander.

Tips

1. For an added layer of flavor, you can roast the butternut squash cubes at 400°F (200°C) for 20 minutes before adding to the pot.
2. If you’re after a more intense coconut flavor, sprinkle some toasted coconut flakes on top before serving.
3. Not a fan of heat? Feel free to adjust the chili flakes according to your preference.

Serving Suggestions

Butternut Squash and Coconut Soup is delightfully creamy and rich, making it perfect on its own. However, if you’re looking to jazz it up:

• Serve with a side of whole-grain or artisan bread for a hearty meal.
• A light green salad with a tangy vinaigrette complements the richness of the soup beautifully.
• Top the soup with some pumpkin seeds or sunflower seeds for an added crunch.

There you have it! The Butternut Squash and Coconut Soup you’ve been seeking. Warm, comforting, and absolutely delicious, it’s the perfect dish for any occasion. Dive into the velvety richness of butternut squash mingled with the tropical flair of coconut. The flavors, nutrition, and the sheer joy of cooking this dish – it’s all worth it. So why wait? Grab your ingredients and embark on this culinary journey today. Here’s to healthy, delicious dining! Cheers from AH7!

BUTTERNUT SQUASH AND COCONUT SOUP

Butternut Squash and Coconut Soup: the heartwarming concoction you’ve been yearning for! Dive into the comforting blend of rich butternut squash and creamy coconut, bound to send your tastebuds on a flavorful expedition. It’s not just tasty but packs a healthy punch too. Stick around and discover how to craft this delightful dish.

5 from 1 vote

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Total Time: 40 minutes minutes

Nutritions

Nutrition Facts

BUTTERNUT SQUASH AND COCONUT SOUP

Amount per Serving

Calories

240

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

10

g

63

%

Sodium

 

300

mg

13

%

Potassium

 

650

mg

19

%

Carbohydrates

 

28

g

9

%

Fiber

 

5

g

21

%

Sugar

 

5

g

6

%

Protein

 

3

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Butternut Squash: 2 cups cubed (about 500g)
• Coconut milk: 1 can 400ml
• Vegetable broth: 3 cups 700ml
• Onion: 1 medium-sized finely chopped
• Garlic cloves: 3 minced
• Ginger: 1-inch piece grated (about 2.5cm)
• Olive oil: 2 tablespoons 30ml
• Salt: to taste
• Black pepper: to taste
• Red chili flakes: 1/2 teaspoon 2.5ml
• Fresh coriander: a handful chopped for garnish

Instructions

• Begin by prepping your butternut squash. Peel, deseed and cube it.
• In a large pot, heat the olive oil over medium heat.
• Add the finely chopped onion, and sauté until translucent.
• Mix in the minced garlic and grated ginger. Stir occasionally until fragrant.
• Toss in the cubed butternut squash, ensuring it’s coated in the fragrant onion, garlic, and ginger mixture.
• Pour in the vegetable broth, and bring the mixture to a boil.
• Once boiling, reduce the heat and let it simmer. This allows the butternut squash to soften.
• After about 20 minutes, or when the butternut squash is tender, stir in the coconut milk.
• Add salt, black pepper, and red chili flakes to taste.
• Using an immersion blender, or transferring to a stand blender in batches, purée the soup until smooth.
• Allow the Butternut Squash and Coconut Soup to simmer for an additional 5 minutes, blending all the flavors.
• Once done, serve hot, garnishing with freshly chopped coriander.

Notes

• For an added layer of flavor, you can roast the butternut squash cubes at 400°F (200°C) for 20 minutes before adding to the pot.
• If you’re after a more intense coconut flavor, sprinkle some toasted coconut flakes on top before serving.
• Not a fan of heat? Feel free to adjust the chili flakes according to your preference.