Imagine a velvety, golden soup that combines the sweet, nutty flavor of butternut squash with the luxurious richness of coconut milk - a culinary magic that transforms simple ingredients into a bowl of pure comfort. This isn't just another soup recipe; it's a creamy, dreamy experience that will transport your taste buds to a world of warmth and satisfaction. Whether you're looking to impress dinner guests or seeking a soul-soothing meal on a chilly evening, this Butternut Squash Soup with Coconut Milk is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Prepare the butternut squash by washing thoroughly, then carefully peel the skin using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and cube the flesh into roughly 1-inch pieces.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and grated ginger to the onions, stirring continuously for about 30 seconds to release their aromatic flavors without burning.
- Add the cubed butternut squash to the pot, stirring to combine with the onion mixture. Cook for 3-4 minutes to slightly caramelize the squash edges.
- Pour in the vegetable broth, ensuring the squash is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is completely tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Stir in the coconut milk, returning the pot to low heat. Gently warm the soup, being careful not to boil.
- Season with salt and pepper to taste, adjusting the seasoning as needed. The coconut milk will add a subtle sweetness that complements the squash.
- Ladle the soup into serving bowls and garnish with freshly chopped cilantro. For added texture, consider topping with a few toasted pumpkin seeds or a drizzle of coconut cream.
Tips
- Squash Selection: Choose a butternut squash that feels heavy for its size and has a deep, matte color. Avoid squashes with soft spots or blemishes.
- Peeling Hack: To make peeling easier, microwave the whole squash for 2-3 minutes to soften the skin slightly before using a vegetable peeler.
- Blending Safely: When using a standard blender, never fill it more than halfway with hot soup and always remove the center lid piece to allow steam to escape, covering with a kitchen towel to prevent splashes.
- Flavor Boosters: For extra depth, consider adding a pinch of nutmeg or a dash of smoked paprika when seasoning the soup.
- Make-Ahead Magic: This soup freezes beautifully for up to 3 months. Store in airtight containers and reheat gently on the stovetop.
- Texture Tip: For an ultra-smooth soup, strain the blended mixture through a fine-mesh sieve to remove any fibrous bits.
- Garnish Creatively: Experiment with toppings like crispy sage leaves, toasted coconut flakes, or a swirl of chili oil to elevate the presentation and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 4g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
