Pacific Squash And Coconut Soup Recipes

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COCONUT BUTTERNUT SQUASH SOUP



Coconut Butternut Squash Soup image

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

1 large butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil or other vegetable oil
1 large yellow or sweet white onion, chopped
1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube
2 teaspoons good-quality curry powder
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can light coconut milk
Salt and freshly ground pepper to taste
2 medium red onions, quartered and thinly sliced
1 good-size bunch kale (about 10 to 12 ounces)

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

BUTTERNUT SQUASH, SHALLOT AND COCONUT MILK SOUP



Butternut Squash, Shallot and Coconut Milk Soup image

Balance the sweet notes of this butternut squash and coconut milk soup with cayenne, ginger and a bit of fresh cilantro.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 12

2 tablespoons coconut oil
1/2 cup chopped shallot
1/2 cup chopped scallion, white and greens parts kept separate
1 cup peeled chopped potato
1 tablespoon peeled chopped fresh ginger
Pinch of cayenne pepper
1 bay leaf
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
3 cups chopped peeled butternut squash
1/4 to 1/2 cup coconut milk, plus more, for drizzling (optional)
Chopped fresh cilantro, for serving

Steps:

  • Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  • Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  • Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
  • Serve hot sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if using.

COCONUT CURRY BUTTERNUT SQUASH SOUP



Coconut Curry Butternut Squash Soup image

Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.

Provided by Mint&Mangos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h3m

Yield 6

Number Of Ingredients 13

1 butternut squash, halved and seeded
1 tablespoon butter, melted
1 teaspoon salt, divided
¾ teaspoon pumpkin pie spice, divided
¼ teaspoon cayenne pepper
1 tablespoon butter
½ cup chopped yellow onion
1 teaspoon yellow curry powder
1 (13 ounce) can coconut milk
2 ½ cups vegetable stock, or more if needed
¼ teaspoon freshly grated nutmeg
½ cup pepitas (pumpkin seeds)
1 pinch freshly grated nutmeg, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
  • Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
  • Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
  • 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.
  • Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
  • Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g

PACIFIC SQUASH AND COCONUT SOUP



Pacific Squash and Coconut Soup image

I grew up in Tonga, a small group of islands in the South Pacific. Kabocha Squash is one of Tonga's main exports and this recipe is one of my family's creations for the plentiful squash season. See: http://seeseiniblog.wordpress.com/2012/10/12/recipe-squash-and-coconut-soup/

Provided by 676coco

Categories     Pumpkin

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

3 cups peeled diced kabocha squash
1/4 teaspoon chili powder
1 tablespoon lemon juice
400 g coconut cream
2 medium onions, chopped
salt and pepper
1 lemon, zest of
2 cups water

Steps:

  • Place all ingredients, except coconut cream, into a large saucepan and simmer until pumpkin is tender, about 30 minutes. Put mixture into blender and puree. Return to saucepan, stir in coconut cream and reheat without bringing to a boil. Season to taste.

Nutrition Facts : Calories 204.9, Fat 8.2, SaturatedFat 7.8, Sodium 24, Carbohydrate 33.1, Fiber 1.3, Sugar 27.9, Protein 1.3

COCONUT CHICKEN AND SQUASH SOUP



Coconut Chicken and Squash Soup image

I love Thai food, but have trouble finding some of the unique ingredients at my small town's store. This coconut chicken soup has a similar flavor to traditional Thai soup with easy-to-find ingredients. My husband was very impressed with the recipe and is eager to eat it again. Recipe can also be served with or over rice.

Provided by Holyflower93

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 6h

Yield 6

Number Of Ingredients 12

1 skinless, boneless chicken breast
1 (14.5 ounce) can chicken broth
2 (14 ounce) cans light coconut milk
1 medium butternut squash, halved and seeded
2 tablespoons sesame oil
2 zucchini, quartered and sliced
2 stalks celery, thinly sliced
3 tablespoons chopped green onions
4 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons fresh grated ginger
1 dash cayenne pepper, or to taste

Steps:

  • Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place butternut squash face-down in a baking dish filled with 1/4 inch water.
  • Roast squash in the preheated oven until tender, about 30 minutes.
  • While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes; add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.
  • Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.
  • Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.

Nutrition Facts : Calories 298 calories, Carbohydrate 30.6 g, Cholesterol 11.3 mg, Fat 17.1 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 7.8 g, Sodium 636.6 mg, Sugar 6.2 g

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