Butternut Squash Soup with Coconut Milk

Butternut Squash Soup with Coconut Milk
Spread the word

Enjoy a bowl of Butternut Squash Soup made with Coconut Milk. This is a vegan dish, a great choice as a main dish, side dish or appetizer.

Butternut Squash Soup with Coconut Milk

Butternut Squash Soup with Coconut Milk

Enjoy a bowl of Butternut Squash Soup made with Coconut Milk. This is a vegan dish, a great choice as a main dish, side dish or appetizer.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Appetizer, Brunch, Dinner, Soup, Vegan
Cuisine: American
Diet: Gluten Free
Keyword: Gluten Free
Servings: 1 servings
Calories:
Author: Love of Yum Team

Equipment

  • High power blender

Ingredients

  • 2 10 oz packs of frozen butternut squash
  • 1-2 tbsp coconut oil
  • 1 can coconut milk, 13 oz can
  • ½  onion, finely chopped
  • 2 cloves of garlic , minced
  • 1 ½ tsp ginger powder
  • ½ tsp cinnamon
  • 1 tsp cumin
  • 1 pinch cayenne pepper (optional)
  • kosher salt
  • black pepper
  • 1 sprig cilantro (optional)

Instructions

  • In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.
  • Add garlic and ginger, cumin, salt and black pepper and cinnamon and sauté them with the onions and garlic until onions are translucent. Continue cooking over medium heat for 2-3 minutes.
  • Add squash to the pot and mix together with other seasonings and coconut milk.
  • Add all of the squash and coconut milk mixture to a high-speed blender, such as a Ninja. Puree for 2-3 minutes, or until contents are completely smooth.
  • Pour soup back into the pot or saucepan and reheat over Medium-Low heat for 2-3 minutes then serve.

Notes

  • Using frozen squash helps to cut the time in half. 
  • Add fresh ginger when sautéing the onions and garlic instead of powdered ginger. .
Tried this recipe?Let us know how it was!


Spread the word