Recipe Butternut Squash Soup Coconut Milk
3 4 cups vegetable stock as needed.
Recipe butternut squash soup coconut milk. Add roasted butternut squash and coconut milk ingredients to a large food processor or high speed blender. Freeze up to 6 months. Simmer for 30 minutes or until the squash is tender.
Pinch of ground nutmeg. Cut in half and place halves cut side up in a foil lined shallow baking dish and cover tightly with more foil. Cook until warmed through 5 minutes.
Bring to a boil reduce the heat and simmer 5 to 7 minutes. Avocado or coconut oil. Working in batches puree the soup in a blender or food processor until smooth.
1 butternut squash about 3lbs 2 carrots. Simmer for 5 minutes or until ingredients are combined. Mix in broth salt thyme black pepper and nutmeg.
To bake the squash preheat oven to 375 degrees. Mix coconut milk into pureed soup. Season to taste with salt and pepper.
Whisk in coconut milk. 1 yellow or white onion. A creamy butternut squash soup with the warm flavors of curry and ginger and creaminess from coconut milk.