Hi, I’m Joana. Today, we’re going to prepare creamy coconut butternut squash soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will 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 well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Creamy Coconut Butternut Squash Soup is something that I have loved my entire life.
To bewith this particular recipe, we have to prepare a few ingredients. You can cook creamy coconut butternut squash soup using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Coconut Butternut Squash Soup:
- Make ready 1 butternut squash
- Make ready 1 tbsp coconut oil
- Make ready 400 g tinned coconut milk
- Make ready 500 mls chicken/vegetable stock (or water if budget is super tight)
- Get 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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