Butternut Squash Soup with Coconut Milk and Cilantro [Recipe]
Okay. So… *excuse me while I yell and flail my arms a little bit* …I’M SO HAPPY ABOUT THIS SOUP!!!!
Because it is delicious, and I made up this recipe. I guess I’m mostly thrilled because well, if I had made up something that ended up being a dismal failure, it would have been pretty embarrassing to get on here and say, “I know I told everyone that I was posting a soup recipe, but well, I made it, and it was gross.”
Thankfully, I do not have to say that. This is delish.
You can always add a little extra spice to this, if you’d like. As is, this soup is a naturally sweet, savory, and smooth experience. I love it, and I hope you will too. I made twice the following amount, and we have a LOT of leftovers. So hopefully this will be a little more practical for you.
Here’s the recipe!
Butternut Squash Soup with Coconut Milk and Cilantro
One 4 lb butternut squash
1 medium carrot
1/2 head cauliflower
1/2 c. water
1 small cooking onion
2-1/2 Tbsp. butter
1-1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1 cans coconut milk
2-1/2 cups chicken broth
Cilantro, to garnish (optional)
Preheat the oven to 350 degrees.
Prick the squash all over with the tip of a sharp knife, to let steam escape as it bakes. Bake the squash in the oven for an 1-1/2 hours, or until soft.
Tip: Check the squash by sticking a knife into the top (the base of the squash, the fat part, has less flesh, and will cook faster– check the narrower part of the squash first). If the knife goes in easily, it is done.
In the meantime, wash and cut the cauliflower, and set it aside. Peel the carrots and cut into chunks, and place with the cauliflower into a small roasting pan or casserole dish with 1/2 c. water. Cover, and bake in the oven (you can just stick it in with the squash) for 1 hour or until soft.
Cut the baked squash lengthways down the center and scoop out the seeds with a large spoon. Scrape the flesh off of the rind and blend in the food processor until smooth. Place the baked cauliflower and carrot pieces in the food process, and process until smooth. Set aside.
Chop the onion in small pieces and fry in butter until transparent. Add the pureed squash, cauliflower, and carrots, chicken broth, spices, and coconut milk. Cook on a low temperature until heated through. Simmer at least 1/2 hour before serving.
Garnish with fresh cilantro and serve hot. I have also drizzled a bit of cream on top for presentation; this is delicious, and makes it pretty for serving at a dinner party.
*Number of servings is approximate.
Enjoy! If you make it, I’d love to hear how it turns out. 🙂
Thanks for stopping in! Back next week.