Easy Squash Soup With Coconut Milk

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Easy Squash Soup With Coconut Milk, Butternut Squash Soup With Coconut Milk, RosePig Cooking, Easy Butternut Squash Soup with Coconut Milk – Alison's Allspice, , easy-squash-soup-with-coconut-milk, The Cake Boutique.

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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Easy butternut squash soup with coconut milk alison's allspice. Parsley, seeds, vegetable broth, salt, full fat coconut milk and 9 more. Roasted butternut squash soup with. Add the onion and cook for 5 minutes or until soft and translucent.

Take the pot off the heat. 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. Add the squash to the pot and cook for 5 minutes. Add the stock and cilantro. Bring to a low boil. Cook for 15 minutes or until the squash is tender enough for a fork to easily. Combine the squash, onions, and garlic cloves on a baking sheet. Drizzle with the olive oil and season with salt and black pepper.

Roasted butternut squash soup with. Add the onion and cook for 5 minutes or until soft and translucent. Add the ginger and garlic, cook for 30 seconds, stirring from time to time. Take the pot off the heat. Put the olive oil in a large saucepan and add the diced onion.

Add the ginger and garlic, cook for 30 seconds, stirring from time to time. Take the pot off the heat.

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Add the onion and cook for 5 minutes or until soft and translucent. Add the ginger and garlic, cook for 30 seconds, stirring from time to time. Take the pot off the heat. 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. Add the squash to the pot and cook for 5 minutes.

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