Hello, I am Marie. Today, I’m gonna show you how to prepare creamy coconut butternut squash soup recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Creamy Coconut Butternut Squash Soup Recipe
Creamy Coconut Butternut Squash Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Creamy Coconut Butternut Squash Soup is something that I’ve loved my whole life.
To bewith this particular recipe, we must first prepare a few components. You can cook creamy coconut butternut squash soup using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Creamy Coconut Butternut Squash Soup:
- Make ready 1 butternut squash
- Prepare 1 tbsp coconut oil
- Get 400 g tinned coconut milk
- Take 500 mls chicken/vegetable stock (or water if budget is super tight)
- Make ready Salt pepper (to taste)
Instructions to make Creamy Coconut Butternut Squash Soup:
- Peel the butternut squash, remove the seeds and cut into 1 inch chunks.
- Cook the squash chunks over a medium heat in a saucepan with your oil, until it’ starts to take on some colour. Then add your stock. Bring the stock to the boil and then turn the heat down low and simmer, with the pan lid on, for 40 minutes.
- When the squash is really soft and tender, remove it from the heat and add the coconut milk. Blend until very smooth, season to taste and serve.
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