Butternut Squash & Coconut Soup
This is a deliciously creamy soup full of nice flavor. Great for a chilly Fall day! I cooked and cooled the squash the night before in order to save time, and an immersion blender would have been helpful.
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 10
fall
comfort food
soup
appetizers
uncategorized
winter
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 large onion chopped
- 3 cloves garlic minced
- salt and pepper to taste
- 4 cups chicken stock
- butter enough for sauteing
- 2 butternut squash baked & cooled (see below for baking instructions)
- 3 cups coconut milk
- Carbohydrate 41.804892 g
- Cholesterol 8.813 mg
- Fat 18.205802 g
- Fiber 5.64990000629425 g
- Protein 9.13027 g
- Saturated Fat 14.2336646 g
- Serving Size 1 1 Serving (546g)
- Sodium 318.5614 mg
- Sugar 36.1549919937058 g
- Trans Fat 1.1925566 g
- Calories 341 calories
1. In a medium-sized soup pot, saute onion in butter 2. Add garlic and stir 3. Add squash and stir 4. Pour in chicken stock and mix well 5. Simmer for 20 minutes 6. Pour in coconut milk and stir well 7. In batches, blend until smooth in Cuisinart or blender. (You can also use an immersion blender.) 8. Season with salt and black pepper to taste Instruction for Baking Squash: Pierce the squash skin all over with a fork, place in a glass baking dish with a couple inches of water, and bake at 400* for approximately 45 minutes, or until inside is tender. The water will catch any syrupy drippings from the squash. When done, scoop out the fleshy inside, and discard seeds and skin.
