ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
A creamy butternut squash soup with the warm flavors of curry and ginger, and creaminess from coconut milk. A great way to warm up in the fall and winter months!
Provided by Mrs.Stvnsn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.
- Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.
- Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot.
- Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.
Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 4 mg, Fat 8.9 g, Fiber 6.6 g, Protein 5.3 g, SaturatedFat 7.2 g, Sodium 796.9 mg, Sugar 8.1 g
COCONUT CURRIED BUTTERNUT SQUASH SOUP
Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
COCONUT CURRIED BUTTERNUT SQUASH SOUP
© 2014 Turner Broadcasting System, Inc. All rights reserved. Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
Provided by Turner Broadcasting
Categories Lactose Free
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h20m
Yield Serves 6 to 8; Makes about 8 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
- In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
- Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.
EASY ROASTED BUTTERNUT SQUASH SOUP WITH GINGER & COCONUT MILK
A gorgeous, velvety soup that's full of flavor. It's oh-so easy to make, too - no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with the 2 teaspoons olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
- Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
- Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
- Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you're already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
- Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
- Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days.
Nutrition Facts : ServingSize 1 /4 of recipe - about 1 1/2 cups per serving, Calories 367 kcal, Sugar 10 g, Sodium 392 mg, Fat 25 g, SaturatedFat 16 g, Carbohydrate 38 g, Fiber 6 g, Protein 3 g
BACON-INFUSED BUTTERNUT SQUASH SOUP
Good comfort soup. I like to make extra bacon to crumble on top. It does have a little heat to it, so if your taste buds are sensitive, cut back on the red and black peppers. Recipe comes from Southern Living.
Provided by Kim127
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook bacon slices in large pot until crisp.
- Remove bacon and drain.
- Reserve 2 tbsp drippings in pan.
- Crumble bacon and set aside.
- Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
- Add celery and apple to pan and saute 5 minutes.
- And garlic and saute 1 minute.
- Add squash and chicken broth.
- Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
- Process mixture, in batches, in a blender or food processor until smooth.
- (Hot mixtures will erupt out of blender if too full- believe me I know).
- Return mixture to pot.
- Stir in lime juice and next 7 ingredients.
- Simmer for 7-10 minutes or until thickened.
- Top soup with crumbled bacon and garnish with sour cream and red pepper.
Nutrition Facts : Calories 211.2, Fat 6.5, SaturatedFat 2.9, Cholesterol 14.3, Sodium 691.6, Carbohydrate 37, Fiber 3.8, Sugar 12.4, Protein 6.7
COCONUT BUTTERNUT SQUASH SOUP
Once you've got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
Provided by Tara Parker-Pope
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
- Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
- Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
- Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
- Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
- Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
- Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
- To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 701 milligrams, Sugar 8 grams
More about "roasted butternut squash soup with coconut milk recipes"
ROASTED BUTTERNUT SQUASH SOUP RECIPE - EVOLVING TABLE
From evolvingtable.com
4.2/5 (90)Calories 321 per serving
- Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.
- Place squash face-down on a large baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 40-50 minutes, or until squash is tender.
- In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.
10 BEST BUTTERNUT SQUASH SOUP WITH COCONUT MILK RECIPES …
From yummly.com
ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
From spinachtiger.com
3.8/5 (24)Category SoupCuisine AmericanTotal Time 1 hr
- Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
From midwestmodernmomma.com
Servings 6Calories 182 per servingTotal Time 25 mins
YOU WILL LOVE THIS VEGAN BUTTERNUT SQUASH SOUP RECIPE
From dinnerplanner.com
SPICY ROASTED BUTTERNUT SQUASH SOUP - FIT FOODIE FINDS
From fitfoodiefinds.com
VEGAN BUTTERNUT SQUASH SOUP WITH GINGER, APPLE, AND COCONUT MILK
From worldrecipes.org
ROASTED BUTTERNUT SQUASH SOUP | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
SPICY BUTTERNUT SQUASH SOUP WITH COCONUT MILK – WELLPLATED.COM
From wellplated.com
ROASTED BUTTERNUT SQUASH AND CAULIFLOWER SOUP - AHEAD OF THYME
From aheadofthyme.com
ROASTED BUTTERNUT SQUASH SOUP RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
THAI BUTTERNUT SQUASH SOUP WITH COCONUT MILK (CREAMY, SPICY)
From chefdehome.com
ROASTED BUTTERNUT SQUASH SOUP - MINIMALIST BAKER RECIPES
From minimalistbaker.com
ROASTED BUTTERNUT SQUASH SOUP WITH HERB SAUCE - NEIGHBORFOOD
From neighborfoodblog.com
CURRIED BUTTERNUT SQUASH SOUP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
BUTTERNUT SQUASH, CHILLI AND COCONUT MILK SOUP (VEGAN)
From easypeasyfoodie.com
COCONUT MILK SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ROASTED BUTTERNUT SQUASH SAUCE WITH CURRY AND COCONUT MILK
From veggiefunkitchen.com
10 BEST BUTTERNUT SQUASH SOUP WITH COCONUT MILK RECIPES - YUMMLY
From yummly.co.uk
GINGER BUTTERNUT SQUASH SOUP WITH COCONUT MILK (GF| VEGAN)
From alphafoodie.com
EASY ROASTED BUTTERNUT SQUASH SOUP - VEGAN FAMILY RECIPES
From veganfamilyrecipes.com
OUR BEST BUTTERNUT SQUASH SOUP RECIPES | COOKING LIGHT
From cookinglight.com
BUTTERNUT SQUASH, CARROT, AND COCONUT SOUP - FOR THE LOVE OF …
From fortheloveofgourmet.com
BUTTERNUT SQUASH SOUP COCONUT MILK - THERESCIPES.INFO
From therecipes.info
EASY VEGAN BUTTERNUT SQUASH SOUP MADE WITH COCONUT MILK
From momskitchenhandbook.com
THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
From onceuponachef.com
10 BEST BUTTERNUT SQUASH SOUP WITH MILK RECIPES - YUMMLY
From yummly.com
BUTTERNUT SQUASH SOUP WITH COCONUT MILK – WEIGHT WATCHERS
From savorfullpoints.com
PALEO BUTTERNUT SOUP - THERESCIPES.INFO
From therecipes.info
ROASTED BUTTERNUT SQUASH-COCONUT SOUP - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
BEST BUTTERNUT SQUASH SOUP RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BUTTERNUT SQUASH SOUP RECIPE COCONUT MILK - ALL INFORMATION …
From therecipes.info
BUTTERNUT SOUP WITH COCONUT MILK RECIPE | MYRECIPES
From myrecipes.com
COZY ROASTED SQUASH SOUP WITH COCONUT AND CHILE - ¡HOLA!
From holajalapeno.com
ROASTED BUTTERNUT SQUASH AND CARROT SOUP - BARBARAS FOOD CRAVINGS
From barbarasfoodcravings.com
ROASTED BUTTERNUT SQUASH SOUP | SOUP | SOUP RECIPES | TASTE LIFE
From tastelife.tv
BUTTERNUT SQUASH SOUP WITH COCONUT MILK - YOUTUBE
From youtube.com
You'll also love