Recipe: Yummy Butternut Squash Soup with lemon and coconut

Butternut Squash Soup with lemon and coconut. Here is how you achieve it. Ingredients of Butternut Squash Soup with lemon and coconut. Star ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor.

Not only does it balances the spice of Thai Curry Paste. Add the carrots, celery, curry powder, garlic and onions. If you don't have a scale at home, I recommend weighing the squash when you buy it! You can have Butternut Squash Soup with lemon and coconut using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Butternut Squash Soup with lemon and coconut

1. You need 2 1/2 lb of butternut squash, peeled and seeded (4 cups chopped).
2. It's 1 piece of lemon or lime zested.
3. It's 3 slice of ginger or 1 teaspoon of powdered ginger.
4. Prepare 1/2 of Large onion sliced.
5. You need 1 clove of garlic clove, crushed.
6. You need 2 piece of Jalapeno chiles or cayenne pepper to taste..
7. You need 1 piece of lemon juiced or 2 limes juiced.
8. It's 2 cup of coconut milk.
9. It's 1 tbsp of olive oil.
10. Prepare 1 tsp of curry powder.

Add the apple, squash, broth and spices. Transfer the solids to a food processor with a slotted. Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

Butternut Squash Soup with lemon and coconut instructions

1. Cook chopped squash, onion, garlic for 10 minutes stirring occasionally..
2. Add coconut milk, cook for 30 minutes on stove.
3. Puree and add lime juice..
4. Serve with herbs..

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! Add the cashew nuts and mix until you obtain a smooth, creamy consistency.