Butternut Squash And Coconut Soup Recipe

Name: Butternut Squash And Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash; 1 large leek, thinly sliced (white and light green parts only); 1 medium onion, chopped; 2 cloves of garlic, chopped; 1 large carrot, chopped; 2 ribs of celery, sliced; 1/2 teaspoon ground coriander; 2 kaffir lime leaves; 1 quart chicken or vegetable stock; 1 can of coconut milk; olive oil; kosher salt and pepper; chopped cilantro, to finish

Servings: persons

1 large butternut squash
1 large leek, thinly sliced (white and light green parts only)
1 medium onion, chopped
2 cloves of garlic, chopped
1 large carrot, chopped
2 ribs of celery, sliced
1/2 teaspoon ground coriander
2 kaffir lime leaves
1 quart chicken or vegetable stock
1 can of coconut milk
olive oil
kosher salt and pepper
chopped cilantro, to finish

1
["Preheat the oven to 450F.
2
Cut the butternut squash in half lengthwise, and scoop out the seeds (discard). Place the squash on a baking sheet and drizzle with olive oil, and season liberally with salt and pepper. Roast until the squash is golden and tender, about 30-45 minutes. Remove from the oven and set aside.", "Meanwhile, in a large pot, saute the onion, leek and garlic in olive oil until translucent. Add the carrot and celery, the coriander and kaffir lime leaves, and season with salt and pepper. Saute a few minutes more, before adding the broth.
3
Next, using a spoon, scoop out the flesh of the roasted butternut squash and add this to the pot. Bring to a boil and simmer for about 25 minutes, before adding the coconut milk. Simmer for 10 minutes, then transfer the mixture to a blender and blend until smooth (do this in batches).
4
Return the soup to the pot and adjust seasoning as necessary. You can also add water to create a thinner consistency, as necessary. To serve, drizzle with olive oil and top with chopped cilantro, to taste."]

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large butternut squash, 1 large leek, thinly sliced (white and light green parts only), 1 medium onion, chopped, 2 cloves of garlic, chopped, and more.

Yes, Butternut Squash And Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Coconut Soup

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