Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, butternut squash soup with lemon and coconut. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
If you don't have a scale at home, I recommend weighing the squash when you buy it! Star ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor. I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup.
Butternut Squash Soup with lemon and coconut is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Butternut Squash Soup with lemon and coconut is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have butternut squash soup with lemon and coconut using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Soup with lemon and coconut:
- Get 2 1/2 lb butternut squash, peeled and seeded (4 cups chopped)
- Prepare 1 piece lemon or lime zested
- Take 3 slice ginger or 1 teaspoon of powdered ginger
- Make ready 1/2 Large onion sliced
- Prepare 1 clove garlic clove, crushed
- Make ready 2 piece Jalapeno chiles or cayenne pepper to taste.
- Prepare 1 piece lemon juiced or 2 limes juiced
- Prepare 2 cup coconut milk
- Take 1 tbsp olive oil
- Make ready 1 tsp curry powder
Bring to a boil, reduce heat to low, and simmer until soup is heated through. Add the apple, squash, broth and spices. Transfer the solids to a food processor with a slotted. As the cold nights draw in, out come my soup pans and with them the need to eat deliciously warming soups.
Instructions to make Butternut Squash Soup with lemon and coconut:
- Cook chopped squash, onion, garlic for 10 minutes stirring occasionally.
- Add coconut milk, cook for 30 minutes on stove
- Puree and add lime juice.
- Serve with herbs.
Transfer the solids to a food processor with a slotted. 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. I love the creaminess and coconut flavor that it gives smoothies, oatmeal, a quick weeknight curry, and now soup. I knew that it would be a great compliment to butternut squash and carrots, yielding a creamy soup that just so happens to be vegan!
So that is going to wrap this up with this exceptional food butternut squash soup with lemon and coconut recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
