Savor the comforting warmth and rich flavors of our Butternut Soup with Coconut Milk recipe. This delightful concoction combines the earthy sweetness of roasted butternut squash with the creamy luxury of coconut milk, resulting in a velvety, soul-soothing soup that’s perfect for cozy gatherings or a comforting night in.
Butternut soup with coconut milk recipe
Butternut soup with coconut milk is a delicious and creamy soup made primarily from butternut squash and coconut milk. It's a popular and comforting dish known for its smooth texture and sweet, nutty flavor. To prepare it, butternut squash is typically roasted or simmered until tender, then blended with coconut milk, onions, and various seasonings like ginger, garlic, and spices to create a velvety, aromatic soup. This combination results in a balanced and slightly sweet soup with a hint of coconut flavor, making it a favorite choice for fall and winter meals. It can be served as a starter, side dish, or even a main course with the addition of toppings like toasted coconut flakes or fresh herbs.
Ingredients
- 1 medium-sized butternut squash, peeled, seeded, and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 -inch piece of fresh ginger, grated
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon curry powder (optional)
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the minced garlic and grated ginger to the pot. Sauté for another minute or until fragrant.
- Add the diced butternut squash to the pot. If you're using curry powder, add it at this stage. Stir well to coat the squash with the aromatics.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 20-25 minutes or until the butternut squash is tender and easily pierced with a fork.
- Remove the pot from heat and let it cool slightly. Then, using an immersion blender or a regular blender (in batches), puree the soup until it's smooth and creamy.
- Return the pureed soup to the pot and place it back on the stove over low heat. Stir in the coconut milk and warm the soup through without boiling. Season with salt and pepper to taste.
- Once heated through, ladle the butternut soup into bowls, and garnish with additional coconut milk, toasted coconut flakes, or fresh herbs if desired.
- Serve hot and enjoy your homemade Butternut Soup with Coconut Milk!
Video
Notes
One important thing to note when making Butternut Soup with Coconut Milk is to be cautious when blending hot soup. If you're using a regular blender, allow the soup to cool for a few minutes before blending, and blend it in batches, filling the blender no more than halfway to prevent hot liquid from splattering. Alternatively, you can use an immersion blender directly in the pot if you have one. Blending hot soup carefully ensures your safety and prevents any accidents in the kitchen.
Nutrition
Serving: 75g
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