Added by kocky, February 27, 2024
soups → vegetable-soup
Global cuisine

Unveil the smooth, rich flavors of our Butternut Soup with Coconut Milk, a creamy delight that's both comforting and exotic. This soup pairs the gentle sweetness of butternut squash with the luxurious creaminess of coconut milk, complemented by a blend of aromatic spices that elevate it from simple to sublime.

Recipe:

Ingrediens

• 2 tablespoons olive oil
• 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable stock
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Optional garnishes: toasted coconut flakes, fresh cilantro, or a squeeze of lime

Directions

1. Warm olive oil in a stockpot over medium heat. Add diced onions, minced garlic, and grated ginger, sautéing until onions are translucent.
2. Stir in the cumin and cayenne pepper until fragrant.
3. Add diced butternut squash and cover with vegetable stock. Season with salt and pepper.
4. Simmer the mixture until squash is fork-tender, approximately 25 minutes.
5. Puree the soup using an immersion blender or in batches with a countertop blender until smooth.
6. Return the soup to the pot, stir in coconut milk, and heat through.
7. Serve the soup hot, with your choice of garnishes.

Nutrition Facts

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