Recipes For Butternut Squash Soup With Coconut Milk
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Stir in the coconut milk and bring the soup to a light simmer.
Recipes for butternut squash soup with coconut milk. Bring to a boil reduce the heat and simmer 5 to 7 minutes. An easy recipe for butternut squash soup with coconut milk and thai curry flavors prepared in instant pot for a speedy fix for chili night dinner. Reheat squash in a saucepan over medium low heat until your desired temperature is reached.
Scoop flesh from the butternut squash and add to coconut milk mixture. Cook over low heat for 5 to 10 minutes until well heated through. Bring to a boil reduce heat to low and simmer until soup is heated through.
If time allows let the soup stand. Simmer for 30 minutes or until the squash is tender. Season with salt and pepper.
Mix in remaining 1 2 teaspoon salt 1 4 teaspoon pumpkin pie spice vegetable stock and 1 4 teaspoon nutmeg. Simmer for 5 minutes or until ingredients are combined. Mix in broth salt thyme black pepper and nutmeg.
Working in batches puree the soup in a blender or food processor until smooth. Add 2 cups water coconut milk salt red pepper and squash. Working in batches puree the soup in a blender removing the center from the blender lid and covering it with a cloth to let steam escape.
Season with salt and pepper. Mix coconut milk into pureed soup. Process or blend until ingredients are smooth about 2 3 minutes.
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