Simple Butternut Squash Soup With 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 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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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. Put the olive oil in a large saucepan and add the diced onion.

Preheat your oven to 425˚f and prepare a cookie or baking sheet with aluminum foil then place cubed butternut squash cubes on it in an even layer. Drizzle 1 tablespoon of the oil,. Roast the squash whole. Cook the squash in a 400 degree oven with a halved onion alongside (no need to peel). Cook it until tender. When the squash has cooked until it’s. Home / green curry butternut squash soup. Peel the butternut squash, cut in half, and scoop out the seeds using a spoon. Heat a large pot with oil.

Transfer to the slow cooker. 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. Preheat your oven to 425˚f and prepare a cookie or baking sheet with aluminum foil then place cubed butternut squash cubes on it in an even layer. Drizzle 1 tablespoon of the oil,.

Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Preheat your oven to 425˚f and prepare a cookie or baking sheet with aluminum foil then place cubed butternut squash cubes on it in an even layer.

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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. Preheat your oven to 425˚f and prepare a cookie or baking sheet with aluminum foil then place cubed butternut squash cubes on it in an even layer. Drizzle 1 tablespoon of the oil,. Roast the squash whole. Cook the squash in a 400 degree oven with a halved onion alongside (no need to peel).

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