Recipe: Oishi Butternut Squash and Coconut Soup For Vegan's Friend

Butternut Squash and Coconut Soup. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months. Once you've got the squash baked, this soup comes together quickly The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as Stir in the coconut milk and return the soup to a gentle simmer.

All the comfort of fall in just a few minutes. Thai red chili paste adds a touch of spice and toasty flavor. Butternut Squash Soup with Ginger and Coconut MilkPickled and Poached. You can Cook Butternut Squash and Coconut Soup using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Butternut Squash and Coconut Soup

1. Lets Go Prepare of medium sized butternut squash, peeled de-seeded and chopped.
2. What You needis of white onion chopped.
3. What You needis of small carrots peeled and diced.
4. Lets Go Prepare of full fat coconut milk.
5. It's of Salt and black pepper powder.
6. What You needis of Olive oil.
7. It's of chilli flakes to garnish.
8. It's of pumpkin seeds for garnishing.

This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. Stir in the coconut milk, lime juice, and salt; bring to a simmer but do not boil. Taste and adjust seasonings, adding the remaining tablespoon of curry.

Butternut Squash and Coconut Soup step by step

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..

Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights. I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was worth bumping it back to the top of the blog today in case you're also craving all Vegetable stock and coconut milk: These ingredients have the double bonus of making this vegan butternut squash soup! A delicious blend of coconut sweetness and curried squash make this Easy Curried Butternut Squash and Coconut Soup an absolute fall treat. I'm happy to say this Easy Curried Butternut Squash and Coconut Soup is just as awesome any time of year. Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup.