Butternut Squash and Coconut Soup Recipe

Imagine yourself transported to a sun-drenched tropical paradise, where every spoonful of this Butternut Squash and Coconut Soup feels like a hug from the warm ocean breeze. This vibrant and fragrant dish blends the earthiness of butternut squash with the creamy sweetness of coconut, making it perfect for cozy family gatherings or a touch of sunshine on a chilly day. Infuse your kitchen with creativity and joy as you prepare this comfort dish, inspired by our love for family bonding and culinary adventures.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh coriander leaves, for garnish
• Coconut cream, for garnish
• Fresh lime wedges, for serving

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, ground cumin, and ground coriander, and cook for 1 minute until fragrant.
3. Stir in the cubed butternut squash, coating it well with the spice mixture. Cook for another 5 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the butternut squash is tender, about 15 minutes.
5. Add the coconut milk and use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and puree.
6. Season with salt and pepper to taste. Reheat gently if needed.
7. Ladle the soup into bowls, garnish with a swirl of coconut cream and fresh coriander leaves. Serve with lime wedges on the side.

Helpful Tips

• Butternut Squash: If you’re short on time, use pre-cut squash available in most grocery stores.
• Texture: For a chunkier soup, reserve a handful of cooked squash cubes before blending and stir them back in after blending.
• Variations: Add a touch of spice by incorporating a chopped red chili or a dash of cayenne pepper.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Pairings

This delightful soup pairs wonderfully with crusty bread or a light salad. For drinks, consider a tropical mango smoothie or a refreshing coconut water to enhance the tropical vibes.

We hope this Butternut Squash and Coconut Soup brings warmth and creativity to your kitchen! Share your culinary creations with us using #ZynahzRecipes or tag @Zynahz on Instagram. We love seeing your delicious dishes! Don’t forget to leave feedback on our website at https://www.zynahz.com/. Subscribe to our newsletter for more updates and follow us on social media for daily inspiration. Happy cooking!