Welcome to another delightful and family-favorite recipe from Zynahz! Our Butternut Squash and Coconut Milk Soup is a true celebration of creamy textures and exotic flavors. Perfect for those cozy family dinners, its soothing taste with a hint of spice will warm your hearts and bring everyone together around the table. Whether you’re seeking comfort on a chilly day or celebrating a vibrant tropical-themed evening, this soup is a creative twist that you absolutely must try!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili flakes (optional)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.
- Sprinkle in the ground cumin, ground coriander, and chili flakes (if using). Stir to coat the onions and garlic in the spices, cooking for an additional 2 minutes.
- Add the cubed butternut squash to the pot and pour in the vegetable broth. Bring it to a boil, then reduce the heat and let it simmer for 20 minutes, or until the squash is tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until silky.
- Return the soup to the pot (if you used a blender) and stir in the coconut milk. Season with salt and pepper to taste.
- Warm the soup over low heat for an additional 5 minutes, allowing the flavors to meld together. Do not let it boil.
- Serve hot, garnished with fresh cilantro and a sprinkle of chili flakes for an added kick.
Helpful Tips
For a smoother soup, take extra care when blending and consider straining through a fine sieve. If you’re short on time, pre-cut butternut squash from your grocery store can be a lifesaver. For added texture, top the soup with roasted butternut squash seeds or a dollop of Greek yogurt.
Storage Instructions
Store the soup in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; just thaw and reheat gently on the stovetop.
Ingredient Substitutions
If you can’t find butternut squash, sweet potatoes make an excellent alternative. Substitute vegetable broth with chicken broth for a non-vegetarian option.
Pairings
This Butternut Squash and Coconut Milk Soup pairs wonderfully with a crusty baguette or warm pita bread. For a refreshing contrast, serve with a side of mango salad or a chilled glass of iced tea with a splash of lime.
We hope this Butternut Squash and Coconut Milk Soup brings as much joy to your family as it does to ours. Share your culinary creations using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website https://www.zynahz.com/ and subscribe to our newsletter for more heartwarming recipes. Follow Zynahz on social media for your daily dose of food inspiration. Happy cooking!
