Squash Soup With Coconut Milk And Ginger, Butternut Squash Soup With Coconut Milk, RosePig Cooking, Butternut Squash Soup with Ginger & Coconut Milk | Holistic Healing, , squash-soup-with-coconut-milk-and-ginger, 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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Instructions preheat oven to 350°f. Cut squash in half lengthwise and remove seeds, pierce with a fork or knife in a few areas. Brush open halves with coconut oil and place. 1 cup light or regular canned coconut milk 1/2 teaspoon freshly minced ginger pinch of cinnamon salt and pepper to taste instructions preheat oven to 400 degrees.
Use the time while the squash is roasting to chop your onion, garlic and ginger. Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Part of huffpost food & drink. Heat a large soup pot over moderate heat and coat with the remaining tablespoon of oil. Allow for the oil to glisten, and add the garlic, ginger, and jalapeño. Sauté for 1 minute until. 2 cups low sodium chicken broth. 1 can coconut milk.
Brush open halves with coconut oil and place. 1 cup light or regular canned coconut milk 1/2 teaspoon freshly minced ginger pinch of cinnamon salt and pepper to taste instructions preheat oven to 400 degrees. Spray a large baking sheet. Use the time while the squash is roasting to chop your onion, garlic and ginger. Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger.
Spray a large baking sheet. Use the time while the squash is roasting to chop your onion, garlic and ginger.
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1 cup light or regular canned coconut milk 1/2 teaspoon freshly minced ginger pinch of cinnamon salt and pepper to taste instructions preheat oven to 400 degrees. Spray a large baking sheet. Use the time while the squash is roasting to chop your onion, garlic and ginger. Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Part of huffpost food & drink.
