Yellow Squash Soup With Coconut Milk

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Yellow Squash Soup With Coconut Milk

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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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,. Add the squash and stock, turn the heat to medium, and bring to a simmer. Stir and cover the pot.

Ingredients 1 tablespoon extra virgin olive oil 1 yellow onion chopped 1 clove garlic minced 1 teaspoon curry powder* 1 1/2 lbs. Summer squash ends trimmed and cut into 1. Add onion, saute until wilted and transparent,. Peel and add the garlic and onions to the blender. Add broth, coconut milk, and honey. Ingredients 4 cups yellow squash cut into ~1 chunks 1/2 plus 1/4 teaspoon cinnamon 1 13. 6 ounce can coconut milk 1 1/2 cups chicken or vegetable broth 1/4 teaspoon. 1 tablespoon coconut oil 4 cups vegetable stock ½ cup coconut milk, canned canned 2 tablespoon lemon juice kosher salt and pepper instructions melt oil in a stockpot. Add the onion and ½ teaspoon. 1 large yellow or sweet white onion, chopped:

Add the squash and stock, turn the heat to medium, and bring to a simmer. Stir and cover the pot. Deseed the squash and cut into small pieces. Ingredients 1 tablespoon extra virgin olive oil 1 yellow onion chopped 1 clove garlic minced 1 teaspoon curry powder* 1 1/2 lbs. Summer squash ends trimmed and cut into 1.

Deseed the squash and cut into small pieces. Ingredients 1 tablespoon extra virgin olive oil 1 yellow onion chopped 1 clove garlic minced 1 teaspoon curry powder* 1 1/2 lbs.

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Stir and cover the pot. Deseed the squash and cut into small pieces. Ingredients 1 tablespoon extra virgin olive oil 1 yellow onion chopped 1 clove garlic minced 1 teaspoon curry powder* 1 1/2 lbs. Summer squash ends trimmed and cut into 1. Add onion, saute until wilted and transparent,. Peel and add the garlic and onions to the blender.

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