Roasted Butternut Squash Soup Recipe With Coconut Milk

The small amount of coconut milk that i used added just the right amount of fat to make this soup super satisfying creamy and filling. Season with salt and pepper. Roasted butternut squash soup with coconut milk the rising spoon cracked black pepper cayenne pepper full fat coconut milk pumpkin pie spice and 17 more thai style butternut squash soup with coconut milk once upon a chef.

Olivia Luz

Stir in the coconut milk and return the soup to a gentle simmer. Just before serving heat the remaining oil in a large skillet. Feel free to use a lite coconut milk to make this lower in fat and calories. Brush the squash inside and out with olive oil and season with salt and pepper. 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.

Refrigerate for a week. Coconut milk this vegan milk substitute makes up the bulk of the liquid in this recipe. Coconut milk is a common ingredient in butternut squash soup but it is usually paired with curry spcies and the like which is not what i was looking for. The ingredients needed for this whole30 recipe are relatively easy to find in your local grocery store. Oast the squash until a sharp knife penetrates the flesh easily.

Butternut squash look for a large squash that is around 2 1 2 3 pounds in weight. 1 can coconut milk. Cook over low heat for 5 to 10 minutes until well heated through. Ut the squash in half lengthwise and remove and discard the seeds. Place the squash cut side down on a baking sheet.

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Freeze up to 6 months. Preheat an oven to 375ºf. This soup is super special because it is creamy spicy and delicious but still vegan and low calorie. If time allows let the soup stand off the heat for an hour or two then heat through as needed before serving. Freeze up to 6 months.

If time allows let the soup stand off the heat for an hour or two then heat through as needed before serving. Butternut squash look for a large squash that is around 2 1 2 3 pounds in weight. Refrigerate for a week. Stir in the coconut milk and return the soup to a gentle simmer.