Butternut Squash and Coconut Soup
Butternut Squash and Coconut Soup is a creamy and flavorful dish that combines the natural sweetness of butternut squash with the rich, tropical taste of coconut milk. The soup typically includes ingredients such as onion, garlic, ginger, and vegetable or chicken broth, which are sautéed and then blended with roasted butternut squash and coconut milk. It is often seasoned with spices like curry powder, cumin, and coriander to enhance its flavor profile. The result is a velvety, comforting soup that is both nutritious and satisfying, making it a perfect choice for a cozy meal.
Ingredients
- 1 small butternut squash
- 1 liter of milk
- 4 tablespoons of coconut milk
- 1 onion
- 0.35 oz of butter
- 1 teaspoon of pumpkin seeds
- Salt
- Pepper
Instructions
- Cut your butternut squash in half. Remove the seeds with a tablespoon as well as all the filaments, then peel off the skin with a knife. Cut the flesh into cubes.
- Peel and slice the onion.
- In a sauté pan or a pot, sauté the onion and butternut squash pieces in the butter with a little salt over medium-high heat for 5 minutes, stirring regularly.
- Add the milk and cook at a gentle simmer for 25 minutes.
- Blend the butternut squash pieces with some of the milk in a blender to achieve the desired consistency. Season with salt and pepper.
- Divide your soup into 4 bowls.
- Drizzle each soup with a bit of coconut milk and sprinkle with pumpkin seeds.
Video
Notes
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