Butternut Squash Soup with Coconut Milk
Loaded with savory umami flavor and with a rich and creamy texture, this butternut squash soup with coconut milk is a bowl of comfort.
Servings 8 servings
Calories 251kcal
Ingredients
- 2 tablespoons coconut oil
- 1 ¼ cup chopped yellow onion
- 1 ¼ cup chopped celery
- 1 ½ cups chopped carrots
- 4 garlic cloves minced
- 1 tablespoon fresh ginger minced or grated
- ¾ teaspoon ground coriander
- ⅛-¼ teaspoon cayenne pepper or to taste
- 1 tablespoon white miso paste
- 2 pears or apples peeled, cored, and chopped
- 1 butternut squash about 3 ½-4 lbs, peeled, seeded, and chopped
- 1 quart vegetable broth or stock
- 1 teaspoon salt plus more to taste
- 1 13.5-ounce can coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- chopped cilantro to garnish
- pumpkin seeds to garnish
Instructions
- Heat the coconut oil in a Dutch oven or large pot over medium heat. Add the onion, celery, and carrots and sauté, stirring frequently, for 6-7 minutes until the onions turn translucent.
- Add the garlic, ginger, coriander, cayenne pepper, and miso paste and sauté for 2 minutes, stirring frequently, until the garlic turns golden.
- Add the pears or apples, butternut squash, vegetable broth, and salt. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low and simmer with the lid ajar for 20 minutes.
- Stir in the coconut milk, lime juice, and soy sauce. Blend with an immersion blender until smooth, or very carefully transfer the soup to a high-speed blender and blend with the lid vented to prevent hot splatters.
- Season the soup to taste with salt and serve hot, garnished with chopped cilantro and a drizzle of coconut cream if desired.
Notes
- Blending the Soup: If using a high-powered blender, transfer the soup carefully and make sure to process the mixture with the lid vented to prevent the soup from building up and splattering.
- Adjusting the Sweetness: Apples bring a subtle fruity taste to the coconut milk butternut squash soup. You can also use pears.
- Prepare in Advance: If possible, peel and chop the vegetables you need in advance to save some time in the kitchen.
Nutrition
Calories: 251kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1011mg | Potassium: 694mg | Fiber: 6g | Sugar: 12g | Vitamin A: 14340IU | Vitamin C: 29mg | Calcium: 83mg | Iron: 2mg
