Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, butternut squash soup with lemon and coconut. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really 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 popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Butternut Squash Soup with lemon and coconut is something which I have loved my entire life.
To begin 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 can achieve it.
The ingredients needed to make Butternut Squash Soup with lemon and coconut:
- Prepare 2 1/2 lb butternut squash, peeled and seeded (4 cups chopped)
- Prepare 1 piece lemon or lime zested
- Prepare 3 slice ginger or 1 teaspoon of powdered ginger
- Prepare 1/2 Large onion sliced
- Prepare 1 clove garlic clove, crushed
- Get 2 piece Jalapeno chiles or cayenne pepper to taste.
- Take 1 piece lemon juiced or 2 limes juiced
- Take 2 cup coconut milk
- Make ready 1 tbsp olive oil
- Prepare 1 tsp curry powder
Bring to a boil, reduce heat to low, and simmer until soup is heated through. Add roasted butternut squash and coconut milk ingredients to a large food processor or high-speed blender. Reheat squash in a saucepan over Medium-Low heat until your desired temperature is reached. Add the apple, squash, broth and spices.
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.
Reheat squash in a saucepan over Medium-Low heat until your desired temperature is reached. 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. And this roasted butternut squash soup, made even creamier with coconut and warmed up with cardamom and ginger is a huge favourite.
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