Cream Of Roasted Butternut Squash And Coconut Milk Soup Recipes
THAI BUTTERNUT SQUASH SOUP WITH COCONUT MILK (CREAMY, SPICY)
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. This soup is super special because it is creamy, spicy, and delicious but still vegan and low-calorie. This is what I love about Coconut milk in soups. Have all the flavor, and a creamy soup without a drop of cream. You can even go super low-calorie by using low-fat coconut milk or using half coconut milk and half vegetable broth. Preparing soup in Instant Pot makes it quick option for weeknights. Plus no need to dice squash. Simply peel and cut in rough chunks. Instant Pot pressure cooker setting still makes it soft and ready-to-be-creamy soup in just 10 minutes. And flavor is like soup slow-cooked for an hour. (A serving of nutrients and vitamins is pure bonus.) So, let's make some Spicy Butternut Squash Soup!(Oh, if you like spicy soups? Don't forget to checkout my Roasted Spicy Butternut Squash Apple Soup, Spicy Black Bean Soup, and Turkey Posole Rojo. Yumm!!)USE YOUR FAVORITE THAI CURRY FLAVORThis soup is also my favorite because you can use any Thai curry base you prefer for this recipe. This year I shared three Thai curry pastes - Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. I used Red Curry Paste for this recipe. But you can really use any paste you have in hand - yellow and green both will make an equally delicious Thai Curry Butternut Soup.With homemade curry pastes, you don't even need a try to grocery store to make this soup. Dinner tonight! (hint hint)USE GOOD QUALITY COCONUT MILKStar ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor. I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup. Not only does it balances the spice of Thai Curry Paste.. It also gives soup a subtle coconut flavor. And amazingly creamy texture without a hint of dairy-cream. Such as my favorite Organic Thai Coconut Milk. This is unsweetened, organic and 100% vegan Coconut Milk. Unsweetened milk gives me option to control the amount of sugar. Honestly, I don't like a overly sweet soup. You don't want it sweet like a Thai Curry. So, I recommend adding a moderate amount of sugar when cooking the soup. Unsweetened coconut milk also has some natural sweetness. So, I start with two tablespoon sugar in 2 quart soup. I know, it may sound less. But best is to taste and adjust as per your preference.The heat-sweet balance in soup also depends on kind of Thai Curry Paste used. When making this soup with homemade Thai Curry Pastes, I use 3 tablespoon curry paste, 2 tablespoon sugar, and 12 ounce unsweetened coconut milk for 2 quart soup. For store bought curry paste, I use 2 tablespoon paste and one tablespoon sugar. In store bought, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.Bottom line - always taste and adjust seasonings.I also add lemongrass in this soup as per availability. If you can't find lemon grass, add a tsp lime zest and some extra lime juice.Now, imagine aroma of hot pot of butternut soup with coconut milk, Thai curry and lime flavors filling kitchen with Thai restaurant like aroma. I know your grocery list is out. Make some tonight!INSTANT POT or DUTCH OVENTo prepare this coconut milk butternut squash soup, I used Instant Pot. Instant Pot helps develop flavor in this soup in way less time. Instead of simmering soup in dutch oven for 25 minutes, I simply pressure cook soup in Instant Pot for 8 minutes. Pressure cooking also preserved nutrients. In-fact, after squash is cooked and soup is loaded with fragrant Thai curry flavor... I add coconut milk. And then pressure cook soup again for 3 minutes which helps me reduce 10 minute worth of cooking time to 5 minutes.Note: You can by all means prepare this soup in regular dutch oven. It will only need more time to cook the soup. Rest all steps remain the same.USE BUTTERNUT SQUASH ANY WAY: FROZEN, ROUGH CHOPPED, OR DICEDWhen cooking in Instant Pot, I don't even have to dice the squash because I know it will cook well under pressure. When using fresh butternut.. I simply cut squash in half. Peel off then slice in big chunks that can snuggle well in Instant Pot. That's it. It still cooks well, soft and puree perfectly.Frozen diced squash is always in my refrigerator. That works perfect for this recipe as well.Let me summarize why should you try this Butternut Squash Soup!1. Coconut Milk - Creamy soup without cream. You can also make it low-fat with lite Coconut Milk.2. Thai Curry - Use as Thai curry flavor you like. I use Red Curry. Green and Yellow works perfect. No other change needed.3. Vegan, Gluten free, Paleo-Diet friendly. (use natural sweetener of choice)4. Loaded with flavor and nutrients with cooking under-pressure in Instant Pot.5. No Need to peel and dice squash. Simply cut into rough chunks that can fit in pot. Use a pre-diced or frozen butternut squash. Either one will work.6. Soup stays good for up-to a week in refrigerator. Freezes well up-to 6 months. Thaw/Re-Heat: Please note soup will get thick with time. To thin-out, add some vegetable stock or water. Reheat. Taste and adjust seasonings such as salt, sugar, lemon juice.Make some tonight for Meatless Monday dinner and enjoy! -Savita xFor love of Butternut Squash:1) Butternut Squash Apple Soup2) Butternut Squash Soup3) Butternut Squash RisottoWhat is you favorite Butternut Squash recipe? Leave a comment below and share with me.
Provided by Savita
Categories Soup Lunch Side Dish Curry
Time 35m
Number Of Ingredients 13
Steps:
- Heat oil in Instant Pot at Saute Setting. Add onion, garlic, ginger and cook stirring often until onions are soft and has started brown slightly at edges. (4-5 minutes)
- Add curry paste and continue saute for 2 more minutes or until curry paste is fragrant, releases oil, and darkens in color.
- Add squash pieces, bouillon cube, 5 cups of water, lemon grass stalk (broken in half) with 1/2 teaspoon of salt. Place the lid of Instant Pot. Seal and set vent to "sealing" position. Cook at high pressure for 8 minutes. Quick Release, open, and remove lemon grass.
- Add coconut milk, lime zest. Cook on high pressure for 3 minutes. Quick release. (You can also simmer soup for this step, covered for 10 minutes on saute setting.)
- Puree the soup with immersion blender to smooth consistency. Or Work in batches and puree soup in stand mixer/blender. Add back to pot. Mix in lime juice, black pepper, sugar. (Stir well so sugar is dissolved.) Taste and adjust seasonings with more salt, sugar, and lime juice.
- Ladle hot soup into bowls. Garnish with toppings of choice. I recommend one or all - black pepper, toasted pumpkin seeds, scallion, cilantro, red onion, red radish. Serve and enjoy!
Nutrition Facts : Calories 222 calories
ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
A creamy butternut squash soup with the warm flavors of curry and ginger, and creaminess from coconut milk. A great way to warm up in the fall and winter months!
Provided by Mrs.Stvnsn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.
- Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.
- Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot.
- Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.
Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 4 mg, Fat 8.9 g, Fiber 6.6 g, Protein 5.3 g, SaturatedFat 7.2 g, Sodium 796.9 mg, Sugar 8.1 g
COCONUT CURRIED BUTTERNUT SQUASH SOUP
Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. 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 and silky. Serve warm and garnish with a little chopped parsley.
COCONUT BUTTERNUT SQUASH SOUP
Once you've got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
Provided by Tara Parker-Pope
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
- Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
- Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
- Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
- 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 off the heat for an hour or two, then heat through as needed before serving.
- Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
- Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
- To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 701 milligrams, Sugar 8 grams
CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
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ROASTED SQUASH, APPLE AND COCONUT CREAM SOUP – JOANNA TYMKIW
ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT
2013-10-03 Instructions. Preheat oven to fan assisted 160C / 180C / 350F / gas 4. Peel the butternut squash and onions, cut into chunks and transfer them to a baking dish. Add in the garlic and the vegetable oil, season with salt and mix well. Roast the vegetables in the oven for up to 40 minutes until they caramelised.
From recipesfromapantry.com
From recipesfromapantry.com
CURRIED CREAMY BUTTERNUT SQUASH SOUP (VEGAN RECIPE) | THE ...
2021-09-14 Sauté until onions are translucent – about 5 minutes. Step 2: Add beans, butternut squash, curry powder, thyme, coconut milk, salt, coconut sugar and vegetable broth. Bring to a boil, reduce to simmer over medium low heat, cover …
From pickyeaterblog.com
From pickyeaterblog.com
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roasted pumpkin seeds, full fat coconut milk, black pepper, butternut squash and 6 more Butternut Squash Soup DarrylBuxton heavy cream, yellow onion, sugar, ground nutmeg, carrots, celery and 8 more
From yummly.com
From yummly.com
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