Butternut Squash And Coconut Soup Food

COCONUT CURRIED BUTTERNUT SQUASH SOUP

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

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.

ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

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.

COCONUT CURRY BUTTERNUT SQUASH SOUP

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.

VEGAN BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.
• Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.
• Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.
• Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and soft, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.
• Add baked butternut squash to the pot with the tomato sauce. Mix well. Add coconut milk and fresh basil. Reduce heat, cover, and simmer 20 minutes, stirring soup occasionally.
• Preheat the oven to 325 degrees F (165 degrees C).
• Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.
• Bake baguette in the preheated oven until golden brown, about 10 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return blended soup to the pot over medium heat; cook until warmed through, about 5 minutes. Adjust seasonings. Serve with warm baguette.

BUTTERNUT SQUASH 3 WAYS: CURRIED COCONUT BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Trim the top and bottom of the squash. Cut the squash in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub the squash on all sides with 1 tablespoon of the olive oil. Roast until fork-tender, about 50 minutes. Let cool.
• Use a small spoon to scoop the flesh from the bottom (wider) parts of both squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
• Place the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, ginger and 1/2 teaspoon salt. Cook until the onion is softened but not developing any color; 3 to 4 minutes. Add the curry powder, stir to coat and cook until fragrant, about 1 minute. Add the squash and stir to coat.
• Add the chicken broth and bring to a boil. Reduce to a simmer and cook until slightly reduced and thickened, about 20 minutes.
• Transfer to a blender and blend until smooth. Return to the pot and add the coconut milk. Simmer over low heat until flavorful and reduced slightly, being careful not to let it boil (coconut milk will curdle), about 5 minutes. Season with salt.
• Divide the soup between 2 bowls and sprinkle each with some smoked paprika.

CHILLED BUTTERNUT SQUASH AND COCONUT SOUP

Steps:

• On a steady work surface, using a mallet or the back of a sturdy knife, bruise the root end of the lemongrass. In a large pot over high heat, add the lemongrass, vegetable stock, and ginger and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes. Strain the stock and return it to the pot. Add the butternut squash to the stock and simmer until the squash is fully cooked and begins to break down, about 1 hour. Remove from the heat and cool. Add the coconut milk, blending the mixture in batches until smooth. Season with lime juice and salt, and chill. To serve, garnish the soup with cilantro, cashews and coconut.

BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND CURRY

Steps:

• In a medium sized pot over medium heat, add a glug of olive oil.
• Add the onions and garlic andcook, stirring every so often until they are translucent.
• Pour in the water or broth and bring to a gentle simmer. Add the squash and stir, mashing the squash a bit to combine it with the broth.
• Let simmer for about 10 minutes. Remove from heat, add spices and puree until smooth.
• Return to the pot and add coconut milk, stirring to combine. Bring the soup back to a simmer for a few minutes. Add salt and pepper to taste.

VEGETARIAN BUTTERNUT SQUASH COCONUT CURRY SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.
• Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.
• Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.

SOUP THAI CURRY AND COCONUT BUTTERNUT SQUASH SOUP

Steps:

• Preheat over to 400°F Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
• In an heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400°F for 2-3 minutes, or until golden brown.

BUTTERNUT SQUASH AND COCONUT SOUP

Steps:

• Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
• Add the squash and the stock, bring to the boil and simmer until squash is soft.
• Add the spices and coconut, stirring until the coconut melts.
• Blend until smooth and creamy.
• Return to the pan and heat through. Before serving garnish with coriander.