Can You Use Coconut Milk In Butternut Squash Soup

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Can You Use Coconut Milk In Butternut Squash Soup

Butternut Squash Soup With Coconut Milk is one of my favorite fall recipes or one of my favorite winter recipes. This easy butternut squash soup recipe is quick and easy but has a ton of flavor because the butternut squash is roasted giving the dish a complex flavor. I used to work in an indian restaurant and the chef added coconut milk to the soup and the flavors pair very well together so this is almost like a butternut squash soup indian recipe or indian style. My butternut squash soup recipe is healthy because I cut out the heavy cream however it tastes like comfort food. My wife says its better than the butternut squash soup from panera bread. If you wish to make this butternut squash soup recipe vegan simply replace the chicken stock with vegetable stock and just leave out the butter. Cooking the butternut squash in the oven is perfect but you can use a crockpot as well. I love to make this butternut squash soup for thanksgiving as its a perfect vegetable option for a thanksgiving side dish. Using a vitamix gives the healthy butternut squash soup a perfect velvety texture. So let me show you how to make butternut squash soup with coconut milk it really is tasty and such an easy recipe to make.

Butternut Squash Soup With Coconut Milk Recipe
-4 pounds butternut squash-
-1 white onion diced-
-5 cloves garlic chopped-
-3 tablespoons olive oil-
-1 tablespoon unsalted butter-
-1 can coconut milk-
-2 tablespoons maple syrup-
-1 quart chicken stock or vegetable stock-
-Aleppo pepper for garnish plus more coconut milk-

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Butternut squash soup with coconut milk is one of my favorite fall recipes or one of my favorite winter recipes. This easy butternut squash soup recipe is q. Put the olive oil in a large saucepan and add the diced onion. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown.

Position a rack in the center of the oven and heat to 400 f. Line a rimmed baking sheet with foil. Place the squash, onion, and garlic on the prepared. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to the slow cooker. Thaw in the fridge overnight, or soak in cold water the morning you’re ready to cook it. Cook on low in crockpot for 6 hours. When it’s cooked, use your.

Put the olive oil in a large saucepan and add the diced onion. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Gather the soup ingredients. Position a rack in the center of the oven and heat to 400 f. Line a rimmed baking sheet with foil.

Gather the soup ingredients. Position a rack in the center of the oven and heat to 400 f.

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Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Gather the soup ingredients. Position a rack in the center of the oven and heat to 400 f. Line a rimmed baking sheet with foil. Place the squash, onion, and garlic on the prepared. In a medium saucepan, heat the olive oil over medium heat.

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