Step by Step to Cooking Tasty Butternut Squash and Coconut Soup

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Butternut Squash and Coconut Soup

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Below are the ingridients that are needed to cook a yummy Butternut Squash and Coconut Soup:

  1. Prepare 1 of medium sized butternut squash, peeled de-seeded and chopped.
  2. Use 1/2 of white onion chopped.
  3. Take 4 of small carrots peeled and diced.
  4. You need 200 ml of full fat coconut milk.
  5. You need To taste of Salt and black pepper powder.
  6. You need As needed of Olive oil.
  7. Use 1 tsp of chilli flakes to garnish.
  8. Use as needed of pumpkin seeds for garnishing.

Done with the ingridients? Below are the sequences on preparing 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..

Brush a rimmed baking sheet with a thin layer of neutral-flavored oil. Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. As the cold nights draw in, out come my soup pans and with them the need to eat deliciously warming soups. And this roasted butternut squash soup, made even creamier with coconut and warmed up with cardamom and ginger is a huge favourite.

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