Velvety Butternut Coconut Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ½ teaspoons salt, divided
02 -
½ small sweet onion, finely diced
03 -
1 can (13.5-ounce) full-fat coconut milk
04 -
4 tablespoons olive oil, divided
05 -
1 ¼ teaspoons finely minced fresh ginger
06 -
1 large butternut squash (around 3 pounds)
07 -
⅛ teaspoon cayenne pepper
08 -
¼ teaspoon cinnamon
09 -
3 garlic cloves, finely minced
10 -
1 ½ cups vegetable broth
→ Garnish
11 -
Roasted and salted pumpkin seeds
12 -
Fresh flat-leaf parsley
# Instructions:
01 -
Turn on your oven and set it to 425°F to get it ready.
02 -
Slice the squash lengthwise, toss the seeds, and drizzle 2 tablespoons of the olive oil on the inside. Cover the surface fully. Sprinkle 1 teaspoon salt over the squash and line a baking sheet with parchment.
03 -
Lay the squash face-down on the prepared pan. Roast it for about 40-45 minutes until it's soft and the edges start caramelizing. Remove and flip once it comes out.
04 -
In a big pot, heat the remaining olive oil on medium. Toss in the onion and cook till it looks see-through, about 3-4 minutes. Stir in the minced garlic and ginger for 30 seconds or until it smells amazing.
05 -
Pour in the broth and coconut milk, giving the bottom of the pot a good scrape. Add cinnamon, cayenne, and ½ teaspoon salt. Put a lid on and let it simmer gently for 5 minutes on low.
06 -
When the squash is cool enough to touch, remove the flesh and leave the skin behind. Toss squash and the pot mixture into your blender or food processor. Blend till silky smooth, about 2-3 minutes.
07 -
Return the blended soup to the pot and heat on medium-low for a couple minutes while stirring now and then. Serve with parsley and pumpkin seeds on top if you'd like.
# Notes:
01 -
Save a couple tablespoons of coconut milk to drizzle on top for a fancy look.
02 -
You can use lite coconut milk instead, but it won't be as rich.
03 -
This soup tastes even better the next day, so leftovers are a great idea.
04 -
Store in the fridge, tightly sealed, for 3-4 days.
05 -
Warm gently on the stove on medium-low, stirring occasionally. Smaller portions can go in the microwave for short bursts.
06 -
Soup can be frozen for 2-3 months while keeping its texture. Let it cool completely before freezing.