Lunch/Dinner Recipes

Coconut Butternut Squash Soup Recipe

coconut butternut squash soup recipe

Coconut Butternut Squash Soup Recipe

A quick and easy Thai-inspired soup that will warm up any frigid fall or winter day.

(Printable recipe card available at bottom of page)


Level: Easy

Prep Time: 5 minutes

Cook Time: 10 minutes

Makes 4 servings


Ingredients:

Soup

  • 1 box pre-made butternut squash soup (*If you can’t find pre-made soup, you can use a fresh butternut squash and vegetable stock. See alternative recipe below)
  • 1 can coconut milk
  • 1/2 cup red onion, diced
  • 1 clove garlic, diced
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup red peppers, julienned
  • Cooking oil for sautéing
  • Red pepper flakes, paprika and/or chili powder to taste

Garnish

  • 1/4 cup chopped cilantro
  • 1/4 cup cashews, chopped
  • 1/4 cup sour cream

Instructions:

1. Chop the red onion, halve the cherry tomatoes, julienne the red peppers and dice the garlic.

coconut butternut squash soup recipe

Step 1

2. Grease the bottom of a soup pan with cooking oil. When the oil has heated up, add the onions and garlic and sauté for about two minutes, or until onions are slightly soft. You want them to retain some crunch, so don’t overdo it.

coconut butternut squash soup recipe

Step 2

3. Add the peppers and tomatoes to the pan and sauté for another minute or two. Again, you don’t need to overdo it because the veggies will continue cooking when you add the liquid ingredients.

coconut butternut squash soup recipe

Step 3

4. Pour the contents of the pre-made, boxed butternut squash soup into the pan. Stir to evenly distribute the veggies at the bottom of the pan.

coconut butternut squash soup recipe

Step 4

5. Pour the coconut milk into the pan. The coconut milk may have hardened in the can, so I recommend shaking the can vigorously before opening it, or stirring the milk in the can before pouring it in to the soup.

coconut butternut squash soup recipe

Step 5

6. Stir the soup until the mixture becomes homogeneous. The coconut milk will probably still be a little chunky after you pour it into the soup mixture, so focus on breaking up the chunks with a wooden spoon.

7. Add red pepper flakes, paprika and/or chili powder to taste. The original recipe called for Thai red chili paste, but I just used what I had on hand to achieve a spicy flavor. Stir until the spices are fully mixed in to the soup.

coconut butternut squash soup recipe

Step 7

8. The Coconut Butternut Squash Soup is now ready to be served! Garnish each bowl with a dollop of sour cream and a sprinkle of chopped cashews and cilantro.

coconut butternut squash soup recipe


**Alternative Recipe:

If you can’t find pre-made butternut squash soup, you can use a fresh butternut squash and 2 1/2 cups of vegetable stock as a substitute. 

  1. Cut up the butternut squash into small pieces.
  2. Follow Steps 1-2 of the recipe.
  3. Add the squash to the pan and sauté for three minutes.
  4. Add the vegetable stock to the pan and cover pan. 
  5. Cook until squash is soft (approximately 6 minutes).
  6. To create a uniform soupy consistency, mash the butternut squash with a potato masher or blend contents of pan in food processor. If you go the food processor route, pour the soup back into the pan before proceeding onto the next step.
  7. Add the peppers and tomatoes to the soup.
  8. Follow steps 5-8 of the original recipe. 

coconut butternut squash soup recipe

Coconut Butternut Squash Soup
Serves 4
Quick and easy Thai-inspired soup that will warm up any frigid fall or winter day.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. SOUP
  2. 1 box pre-made butternut squash soup* (Can substitute fresh butternut squash and vegetable stock. See below for alternative recipe)
  3. 1 can coconut milk
  4. 1/2 cup red onion, diced
  5. 1 clove garlic, diced
  6. 1/4 cup cherry tomatoes, halved
  7. 1/4 cup red peppers, julienned
  8. Cooking oil for sautéing
  9. Red pepper flakes, paprika and/or chili powder to taste
  10. GARNISH
  11. 1/4 cup chopped cilantro
  12. 1/4 cup cashews, chopped
  13. 1/4 cup sour cream
Instructions
  1. Chop the red onion, halve the cherry tomatoes, julienne the red peppers and dice the garlic.
  2. Grease the bottom of a soup pan with cooking oil. When the oil has heated up, add the onions and garlic and sauté for about two minutes, or until onions are slightly soft. You want them to retain some crunch, so don't overdo it.
  3. Add the peppers and onions to the pan and sauté for another minute or two. Again, you don't need to overdo it because the veggies will continue cooking when you add the liquid ingredients.
  4. Pour the contents of the pre-made, boxed butternut squash soup into the pan. Stir to evenly distribute the veggies at the bottom of the pan.
  5. Pour the coconut milk into the pan. The coconut milk may have hardened in the can, so I recommend shaking the can vigorously before opening it, or stirring the milk in the can before pouring it in to the soup.
  6. Stir the soup until the mixture becomes homogeneous. The coconut milk will probably still be a little chunky after you pour it into the soup mixture, so focus on breaking up the chunks with a wooden spoon.
  7. Add red pepper flakes, paprika and/or chili powder to taste. The original recipe called for Thai red chili paste, but I just used what I had on hand to achieve a spicy flavor. Stir until the spices are fully mixed in to the soup.
  8. The Coconut Butternut Squash Soup is now ready to be served! Garnish each bowl with a dollop of sour cream and a sprinkle of chopped cashews and cilantro.
*Alternative Recipe
  1. If you can’t find pre-made butternut squash soup, you can use a fresh butternut squash and 2 1/2 cups of vegetable stock as a substitute.
  2. 1. Cut up the butternut squash into small pieces.
  3. 2. Follow Steps 1-2 of the recipe.
  4. 3. Add the squash to the pan and sauté for three minutes.
  5. 4. Add the vegetable stock to the pan and cover pan.
  6. 5. Cook until squash is soft (approximately 6 minutes).
  7. 6. To create a uniform soupy consistency, mash the butternut squash with a potato masher or blend contents of pan in food processor. If you go the food processor route, pour the soup back into the pan before proceeding onto the next step.
  8. 7. Add the peppers and tomatoes to the soup.
  9. 8. Follow steps 5-8 of the original recipe.
Adapted from Savory Magazine
Adapted from Savory Magazine
Better Than Ramen http://betterthanramen.net/

 

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