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Butternut Squash Soup with Coconut Popcorn


Ingredients

  • 1 large butternut squash
  • 8 Cups chicken stock
  • 1/4 white onion, minced
  • 2 Cups coconut milk
  • 1 Cup heavy whipping cream
  • 1 Tablespoon butter
  • 2 Tablespoons honey
  • Salt
  • White pepper
  • Parsley, for garnish

Directions

Slice the butternut squash in half. Place on a pan and roast the butternut squash in the oven at 425 degrees for 45 minutes or until the center gets soft. Once roasted, scoop the flesh out, but do not break the exterior. Set the squash aside and use the exterior as a vessel to hold the Coconut Scented Sweet Potato Rice (separate recipe and dish).

In a large pot, heat the chicken stock and add the minced onions. Add the soft roasted butternut squash into the stock and simmer for 10 minutes. Remove the butternut squash mixture and blend in the blender to create a smooth creamy soup.

Add the seasoning, coconut milk, and cream. For a sweeter soup, add more honey. Ladle the soup and add parsley and popcorn in the center of the bowl as a garnish.


Butternut Squash Soup with Coconut

You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

The warm and comforting flavor butternut squash gets a taste of the tropics thanks to coconut milk in this creamy, elegant soup. Any winter squash – like calabaza, kabocha and buttercup – will do, as they all have dense flesh with a sweet, slightly nutty taste. The squash is cooked alongside mild leeks, vibrant ginger and warm cinnamon and nutmeg before being blended until smooth. After, a splash of rich GOYA® Coconut Milk is added to enrich the soup, making it extra silky and creamy with an unexpected luxurious flavor. We garnish the soup with shredded coconut and croutons for crunch, but you can also try topping the soup with toasted butternut squash seeds, ground cinnamon or chopped cilantro.


Squash Soup Recipe Easy : Simple Butternut Squash Soup

Squash Soup Recipe Easy

It has added red pepper and ginger, and is deliciously smooth. You don't always have the time or energy to invest in making. 20 butternut squash soup recipes that will warm your bones. I'd like to think this is the most elegant version of butternut squash soup out there.

Whether you're looking for an easy weeknight dinner for the whole family that you can pull together quickly or on the hunt for something impressive to cook for your friends. Watch how to make this recipe. This healthy roasted butternut squash and carrot soup is perfect cold weather food and is super easy to make. Butternut squash soup is a classic fall and winter soup recipe. (this makes it easier to peel.) peel both pieces of squash. Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour. This traditional butternut squash soup will round. As a food item, squash is highly underrated.

Creamy Butternut Squash Soup with Apple and Onion from platedcravings.com You can omit the extra salt if you use regular chicken broth, otherwise, it's a tad salty. We made a super smooth soup using a $40 black & decker blender. Learn how to make roasted butternut squash soup! It's pretty easy to make. With onion and lightly spiced with curry powder, ginger, mustard seeds well, the stars finally fell into proper squash soup making alignment and the result was this lovely that short amount of time helps soften the peel just enough to make it easier to work with. Creamy curried butternut squash soup infused with coconut milk and yellow curry powder. Get the recipe at little spice jar. This butternut squash soup recipe is the best! Just make sure the butternut squash is completely tender before it goes in the trim off both ends of 1 butternut squash , then cut through where the neck meets the bulb. This easy acorn squash soup recipe is made with roasted acorn squash, carrots, celery, and cauliflower and blended with fresh garlic, ginger, and a touch of ground cinnamon for a cozy and delicious soup perfect for cold weather. This might be the easiest way to eat your veggies.

I chopped all the vegetables and tosed them into the low fat chicken stock (thus avoided the extras calories by not browning them first!) and.

This easy butternut squash soup has the rich butternut squash flavor of a soup that has simmered for hours, but you can have it ready in less than an hour from start to finish. Recipe courtesy of alton brown. This simple homemade butternut squash soup is the best i've ever tasted! This soup is another of heather's recipes it is delicious. This easy version is made with garlic, heavy cream, and parmesan. This healthy roasted butternut squash and carrot soup is perfect cold weather food and is super easy to make. Considering it's such an elegant and flavorful soup that you can often order in fine restaurants, this butternut squash soup is very easy to make! This butternut squash soup recipe is creamy and delicious, without being loaded up with heavy cream. It's pretty easy to make. As it is really a butternut squash puree soup, you will need a food processor, blender or juicer to make it properly. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

Fragrant, filling, and full of vitamins and nutrients, these soups featuring a variety of squashes are the perfect way to add a healthful and tasty boost to your diet any day. Great curried butternut squash soup! Creamy and flavorful, butternut squash soup is a wonderful winter treat. Since then, i've tried all kinds of butternut squash soup. It's pretty easy to make. The roasted shallots add a rich slightly sweet flavor, while the ginger and black. Roasting the butternut squash gives so much more depth of flavor!

Simple & Creamy Squash Soup Recipe - Pinch of Yum from cdn.pinchofyum.com Get the recipe at little spice jar. This easy butternut squash soup has the rich butternut squash flavor of a soup that has simmered for hours, but you can have it ready in less than an hour from start to finish. Saute onions in the instant pot along with olive oil. As it is really a butternut squash puree soup, you will need a food processor, blender or juicer to make it properly. This butternut squash soup recipe is the best!

(this makes it easier to peel.) peel both pieces of squash.

You can omit the extra salt if you use regular chicken broth, otherwise, it's a tad salty. This might be the easiest way to eat your veggies. Heat the oven to 400 degrees f. This easy acorn squash soup recipe is made with roasted acorn squash, carrots, celery, and cauliflower and blended with fresh garlic, ginger, and a touch of ground cinnamon for a cozy and delicious soup perfect for cold weather. Watch how to make this recipe. As it is really a butternut squash puree soup, you will need a food processor, blender or juicer to make it properly. Our easy recipes include scrumptious vegetarian and healthy options. Roasting the butternut squash gives so much more depth of flavor! Home » instant pot soup recipes » easy panera autumn squash soup recipe. How to make panera butternut squash soup. It's really quick and easy to make with a big taste.

Roasted butternut squash soup is flavorful and easy to make. Add a little bit more chili powder to the mix if you desire some extra kick. It's easy to prepare, and the incredible flavor of the butternut squash really shines. This simple homemade butternut squash soup is the best i've ever tasted! Warm up with our butternut squash soup ideas, perfect for autumn and winter. Get the recipe at little spice jar.

Simple Butternut Squash Soup from bongong.com When translucent and fragrant, add in the garlic and cook for about 2 minutes. This has got to be the easiest butternut squash soup recipe ever. Add a little bit more chili powder to the mix if you desire some extra kick. Learn how to make roasted butternut squash soup! Watch how to make this recipe. With onion and lightly spiced with curry powder, ginger, mustard seeds well, the stars finally fell into proper squash soup making alignment and the result was this lovely that short amount of time helps soften the peel just enough to make it easier to work with. This easy acorn squash soup recipe is made with roasted acorn squash, carrots, celery, and cauliflower and blended with fresh garlic, ginger, and a touch of ground cinnamon for a cozy and delicious soup perfect for cold weather. If you want to make the absolute best squash soup, you're best off following daniel's advice and roasting your squash before souping it. This easy butternut squash soup has the rich butternut squash flavor of a soup that has simmered for hours, but you can have it ready in less than an hour from start to finish. A savory, simple soup that's perfect for the fall and winter months. Roasted butternut squash soup is flavorful and easy to make.

(this makes it easier to peel.) peel both pieces of squash.

Creamy curried butternut squash soup infused with coconut milk and yellow curry powder. You can omit the extra salt if you use regular chicken broth, otherwise, it's a tad salty. This simple homemade butternut squash soup is the best i've ever tasted! I chopped all the vegetables and tosed them into the low fat chicken stock (thus avoided the extras calories by not browning them first!) and. Delicious soup, really easy to make. The roasted shallots add a rich slightly sweet flavor, while the ginger and black. This is a delicious and super easy soup! A savory, simple soup that's perfect for the fall and winter months. Creamy and flavorful, butternut squash soup is a wonderful winter treat. With only 10 ingredients, it's easy to make, so cook a big. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Since then, i've tried all kinds of butternut squash soup. This link is to an external site that may or may not meet accessibility guidelines.

The recipe is vegan, gluten free, clean eating and can also be paleo or whole30.

This is a delicious and super easy soup!

This concentrates its flavor and gives the soup a natural intense sweetness.

This is a delicious and super easy soup!

This butternut squash soup recipe is healthy, and very quick and easy to prepare, so it is suitable for beginners.

It was a silky butternut squash soup that first converted me.

Creamy curried butternut squash soup infused with coconut milk and yellow curry powder.

This might be the easiest way to eat your veggies.

I'm not a big fan of squash but i love this soup.

(this makes it easier to peel.) peel both pieces of squash.

As a food item, squash is highly underrated.

Great curried butternut squash soup!

Home » instant pot soup recipes » easy panera autumn squash soup recipe.

Roasting the butternut squash gives so much more depth of flavor!

We made a super smooth soup using a $40 black & decker blender.

Delicious soup, really easy to make.

Our easy recipes include scrumptious vegetarian and healthy options.

This is a delicious and super easy soup!

Add a little bit more chili powder to the mix if you desire some extra kick.

Do not leave out the yogurt it enhances this soup.

I hope you enjoy this easy butternut soup recipe!

This simple homemade butternut squash soup is the best i've ever tasted!

Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour.

You can omit the extra salt if you use regular chicken broth, otherwise, it's a tad salty.

Just make sure the butternut squash is completely tender before it goes in the trim off both ends of 1 butternut squash , then cut through where the neck meets the bulb.

This link is to an external site that may or may not meet accessibility guidelines.

This traditional butternut squash soup will round.

This link is to an external site that may or may not meet accessibility guidelines.

The squash family boasts some formidable superstars far beyond pumpkin pie and butternut squash it's very easy to prepare, and you don't even necessarily need to peel the squash before you roast it (or microwave it) for this soup


Slow Cooker Butternut Squash Soup Instructions:

To make crockpot Butternut Squash Soup, simply…

  1. Combine your ingredients (minus the coconut milk) in a slow cooker. Roughly diced — don’t spend time perfectly chopping all of your ingredients. Feel free to use a large (6-quart) slow cooker or a small (3.5- to 4-quart) slow cooker.
  2. Cook until tender. Generally about 6-8 hours on low, or 3-4 hours on high. Then remove and discard the sage and add in the coconut milk.
  3. Blend. Either use an immersion blender to puree the soup until smooth. Or you can transfer the soup in two batches to a traditional blender and puree it there. (Just be extremely careful blending hot liquids you do not want the blender to be too full.)
  4. Taste and season. Add extra salt and pepper if needed, to taste.
  5. Serve and enjoy! Garnished with any of your favorite toppings.

Can I leave the skin on my butternut squash when making soup recipes?

When making butternut squash soup recipes, the outer skin of the squash should be discarded. The squash flesh should be soft enough for you to scoop it out easily with a spoon after cooking.

You can add it to your soup pot and throw away or compost the outer shell which is not good to eat. Some squash have edible skin but the butternut squash and acorn squash have very tough outer skin!

You can also put your butternut squash in the microwave for easy peeling. Cut off both ends of the squash and prick all over the skin using a fork. Then microwave it for about 3 ½ minutes. This will help make the butternut squash easier to peel if you are struggling to get the outer skin off!


Butternut Squash Coconut Curry Soup

Butternut Squash Coconut Curry Soup is a hearty fall soup recipe. It makes a great lunch, and it's an easy side for a weeknight dinner. You could even try it out on your Thanksgiving menu!

Ingredients

  • 2.5 lb Butternut Squash, cut in half seeds removed
  • 3 tablespoons butter, sliced (or olive oil for vegan)
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon curry
  • 1/2 teaspoon garam masala
  • ground black pepper, to taste
  • 1/2 cup coconut milk
  • 1 1/4 cups chicken or vegetable stock
  • cilantro, optional – for garnish

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with foil.
  2. Place butternut squash halves on baking sheet with the cut side up. Divide the butter pieces among both halves. (For Vegan: Skip the butter and brush Butternut Squash with Olive Oil.) Season each half with brown sugar, cinnamon and salt. Roast the squash for 45-55 minutes, until tender when poked with a fork.
  3. Let squash cool for a few minutes, then scoop the squash out of flesh into a powerful blender. Add chicken/vegetable stock, coconut milk, curry, gram masala and black pepper. Blend until smooth.
  4. Divide soup into four bowls, garnish with a little extra drizzle of coconut milk and cilantro. Serve immediately.
  5. If preparing ahead, store in an airtight container in the fridge for up to a week. Then reheat in a non-stick pan on the stove.

Notes

Recipe Note: Coconut Milk solidifys in the can. Before opening, warm the coconut milk by submerging the can in hot water for 5 minutes.


Steps

Butternut Squash Soup

1. Add all the Ingredients to the Instant pot bowl.

2. Close the lid and set the seal to sealing position.

3. Set the IP on steam mode for 10 minutes.

4. While that is cooking, prepare the garnish by combining all the garnish ingredients together.

5. Once done, allow the natural release. Then open the IP and mix all the ingredients together to soup consistency using either a stick blender or by transferring them to another blender.


How to make curried butternut squash soup

This recipe comes together faster than you can say “curry butternut squash soup” 5 times fast. In total you’ll only need about 10 minutes for prepping, and then 20 minutes for cooking. Dinner in 30 minutes or less? I’ll take it.

Step 1: Prepare the base
Heat oil in a large saute pan or pot over medium heat. Add onion and pepper, cooking until vegetables soften, about 5 minutes. Add curry paste, ginger, and garlic, continuing to cook until fragrant, about 2 minutes.

Step 2: Cook the fillings
Next, add the cubed butternut, broth, and coconut milk to the pan. Cover and let simmer until the butternut is fork-tender, about 10 to 15 minutes.

Step 3: Blend together
Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth.

Step 4: Add the flavorings
Finally, stir in the cilantro, lime juice, and soy sauce. Taste and adjust as needed (if you like it spicy, you can add more curry paste). Serve warm, optionally topped with fresh cilantro, cashews, and limes.


Smoky coconut and butternut squash soup

Happy new year! I hope you all had a great one. Thanks for your patience with my very sporadic posting lately &ndash I had a day of travelling, a day of partying, a day of recovering, and suddenly without me even realising, it&rsquos the third of January (2014, not 2013 as I keep writing on things and almost certainly will for the next few weeks, at least).

The big news over in the Amuse Your Bouche camp is that a few friends and I are going vegan for the whole month of January (which you will probably know already if you follow me over on Facebook, hint hint)! None of us have any intentions of being vegan permanently, but we like a personal challenge, and I&rsquom looking forward to needing to use my head a bit to think of interesting vegan dinner ideas! So for the next month, I will only be posting vegan recipes here on the blog. I know a few of you might turn your noses up a little at veganism but I promise they&rsquoll all be great!

I&rsquom already vegetarian, so you might think that making the final step to veganism shouldn&rsquot be too difficult for me, but considering the amount of cheese I usually eat, I think I might find it tricky after a while. So far, so good, though! I&rsquom hoping that this challenge might also help a little with January&rsquos usual &lsquohealthy eating&rsquo resolutions, since I can&rsquot smother everything I cook in cheese (sob!).

This butternut squash soup has definitely been my favourite vegan creation so far. It&rsquos thick and creamy, with coconut milk and smoked paprika to lend a gorgeous sweet smokiness. I also added some red lentils &ndash they give a different texture and some added protein, plus they help to keep you full for longer. They worked really well in this soup.

I cooked my red lentils separately from the soup, and only added them once I&rsquod blended the soup to be nice and smooth, but that was only because I thought it would look pretty to serve the chunky lentils in the smooth soup. If you&rsquod prefer to cook it all together and blend the whole thing, I&rsquom sure that would be great too &ndash plus it&rsquoll save you washing up an extra pan! To be honest, laziness usually prevails in my kitchen, so that&rsquos probably what I&rsquoll do next time.

I can&rsquot get over how pretty this soup is! Sorry for the slight abundance of photos &ndash I sort of couldn&rsquot stop snapping. I think I automatically enjoy something more if it looks good (and it doesn&rsquot hurt that it tastes amazing too), so I quite happily slurped up a nice big bowlful of this soup for my lunch. Another successful vegan meal down, 85 more to go! Feel free to share any great vegan recipes with me that you think I should have a go at this month!


Recipe: Yummy Butternut Squash and Coconut Soup

Butternut Squash and Coconut Soup. A soul-warming, flavorful soup that's perfect for fall and I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato Coconut Curry Soup, which is on the. The distinct flavours of butternut squash and coconut are enhanced when creating this hot, decadent soup in your Vitamix machine.

The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well. This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. Stir in the coconut milk, lime juice, and salt bring to a simmer but do not boil. You can cook Butternut Squash and Coconut Soup using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Butternut Squash and Coconut Soup

  1. Prepare 1 of medium sized butternut squash, peeled de-seeded and chopped.
  2. You need 1/2 of white onion chopped.
  3. It’s 4 of small carrots peeled and diced.
  4. It’s 200 ml of full fat coconut milk.
  5. You need To taste of Salt and black pepper powder.
  6. You need As needed of Olive oil.
  7. Prepare 1 tsp of chilli flakes to garnish.
  8. Prepare as needed of pumpkin seeds for garnishing.

Taste and adjust seasonings, adding the remaining tablespoon of curry. This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Jeanette Peabody, the chef at Hamiltons' at First & Main in Charlottesville, Virginia, makes this luscious, slightly sweet soup with butternut squash from Dave Matthews's Best of What's Around and coconut milk instead of heavy cream. The coconut milk gives the soup a silky texture and a hint of exotic.

Butternut Squash and Coconut Soup step by step

  1. Gently cook the onions in a splash of olive oil in a large saucepan, for about 5 minutes..
  2. Add the carrots and squash and cook over a medium heat for a good 15 minutes. For this soup I purposely allowed some of the squash to start to caramelise (but not burn) as it adds more flavour to the end soup..
  3. Add 500 ml of veg or chicken stock and simmer until the veg is tender..
  4. Allow to cool slightly then blend until smooth. Then stir in the coconut milk. Now taste the soup and add salt and pepper to taste. Sprinkle with seeds and chilli flakes to garnish before serving..

Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights. 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. A delicious blend of coconut sweetness and curried squash make this Easy Curried Butternut Squash and Coconut Soup an absolute fall treat. I'm happy to say this Easy Curried Butternut Squash and Coconut Soup is just as awesome any time of year.


3. Roasted Butternut Squash and Apple Soup with Bacon

In this version, I omitted the garlic and added a sliced apple to the roasting pan. Then I skipped the coconut milk, added ground sage and apple cider vinegar, and topped it with crispy bacon.

This version might be my favorite. (And if you want to take it one step further, add some shredded sharp cheddar cheese. You&rsquore welcome.)

So simple, right? Want to know a secret? You can use this same basic recipe and substitute cauliflower or tomatoes for the squash. It totally works!

Have you checked out Erica&rsquos Butternut, Sausage, & Tortellini Soup? It&rsquos such a great robust version of a butternut squash soup! And I love her trick for roasting a whole garlic clove in the squash cavity.

You can find the detailed recipe for this Simple Roasted Butternut Squash Soup (with variations!) down below. Happy soup season!