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Butternut Squash Soup with Coconut Recipe

Butternut Squash Soup with Coconut Milk

A warming butternut squash soup recipe with coconut milk perfect for fall weather.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine Fusion
Servings 4

Ingredients
  

  • 1 organic butternut squash, roughly 1kg, deseeded, peeled and cubed
  • 1 organic onion chopped
  • 1 tsp turmeric
  • 2 tsp smoked paprika
  • 1 tbsp freshly grated ginger
  • 900 ml organic vegetable stock
  • 200 ml organic coconut milk
  • 1 handful chopped coriander/cilantro with a bit extra for serving
  • juice of one lemon

Instructions
 

  • Heat the olive oil in a large, saucepan over medium heat. Add onion and garlic and cook, stirring frequently, until the onions become soft and translucent, approximately 5 minutes.
  • Next, add the spices and cook until they become fragrant. Then add the butternut squash and stir until the butternut is coated with the spices.
  • Add the stock and coconut milk, then simmer for around 20 minutes until the butternut squash softens fully.
  • Once the butternut squash is tender, remove from heat and puree the mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Add the lemon juice, taste and adjust seasonings, as desired.
Keyword Butternut Squash, Soup, Vegan, Vegetarian