Coconut Winter Squash Soup Recipe

Verified Recipe

Time: 90 minutes



  1. butternut squash
  2. onions
  3. olive oil
  4. brown sugar
  5. pepper
  6. curry
  7. potatoes
  8. broth
  9. coconut milk


  1. turn oven to 350f
  2. rinse the squash
  3. prick with a knife several times
  4. stick it in the oven for a hour and forget about it
  5. in a dutch oven , heat oil over medium heat
  6. add onions , sugar , pepper and curry
  7. reduce heat and cook for 30 minutes , stirring once or twice
  8. the goal is to caramelize the onions
  9. add the diced potatoes to the onion mixture and cover
  10. remove the squash from the oven
  11. slice off each end
  12. cut into 2 halves and scoop the seedy pulp out
  13. turn onto the cut sides , then peel the rind from the squash
  14. it should come away easily
  15. chop the squash into 1 - 2" cubes
  16. add to the onion and potato mixture
  17. add the broth and coconut milk
  18. cover and bring to a boil
  19. reduce heat and simmer for 15 to 20 minutes or until the potatoes are tender
  20. turn heat off
  21. let stand for a couple of minutes to cool slightly
  22. process the soup through the blender in batches
  23. have a large bowl ready to catch the blended soup

Other recipes

Coconut Butternut Squash Soup Recipe - NYT Cooking

See more 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

Sat, 12 Sep 2020 19:22:00 GMT

Recipe from:

Coconut Curried Butternut Squash Soup Recipe | Food Network

See more 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

Mon, 14 Sep 2020 00:14:00 GMT

Recipe from:

Coconut Curry Butternut Squash Soup Recipe | Allrecipes

See more Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through. Step 6 Blend soup using an immersion blender on low speed.

Sat, 12 Sep 2020 13:59:00 GMT

Recipe from:

Squash Soup Recipes | Allrecipes

See more 2 15 Chicken Thigh Recipes for the Instant Pot This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki to chicken tagine, biriyani and butter chicken, and much more.

Fri, 11 Sep 2020 21:17:00 GMT

Recipe from:

Butternut Squash Soup Recipes for Fall - Chowhound

See more Freshly grated gruyere and some full-fat coconut milk make this a reach and creamy soup that is absolutely outstanding when topped with the spicy chickpeas the recipe calls for. The smoked paprika and cayenne pepper on the chickpeas are a great match for the creamy butternut squash soup.

Thu, 24 Sep 2020 18:03:00 GMT

Recipe from:

Thai Butternut Squash Soup with Coconut Milk (Creamy

See more 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. Freeze up-to 6 months. Gluten free, Vegan.

Sat, 12 Sep 2020 23:54:00 GMT

Recipe from:

Butternut squash soup recipes - BBC Good Food

See more Blend butternut squash and red pepper together with the flavours of harissa and spices to make this warming soup. It's healthy, low fat and packed with vitamin C 1 hr and 15 mins

Sun, 13 Sep 2020 21:08:00 GMT

Recipe from:

25 Winter Squash Soup Recipes | Taste of Home

See more 25 Winter Squash Soup Recipes Sue Stetzel Updated: Sep. 26, 2018 Smooth and creamy or brimming with chunky goodness, winter squash soup is always a winner when the fall season arrives.

Sat, 12 Sep 2020 03:01:00 GMT

Recipe from:

Crockpot Butternut Squash Soup with Coconut Milk | RECIPE

See more To the slow cooker, add the apples, broth, salt, pepper, nutmeg, black pepper, and cayenne pepper. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender. Add 3/4 cup coconut milk.

Mon, 14 Sep 2020 01:11:00 GMT

Recipe from:

Recently Searched