Creamy Coconut Butternut Squash Soup
Embrace the flavors of fall with a delicious butternut squash coconut soup! Our easy-to-follow recipe combines the creaminess of coconut milk with the warm, earthy notes of turmeric, creating a comforting seasonal dish. The addition of green apples and pecans brings a delightful crunch and texture to this rich, flavorful soup. Perfect for autumn, this simple recipe is sure to become a go-to favorite for cozy meals.
Creamy Coconut Butternut Squash Soup
Rated 5.0 stars by 1 users
Category
Coconut Butternut Squash Soup
Cuisine
Indian
Servings
6 (1 cup)
Prep Time
20 minutes
Cook Time
35 minutes
Delight in the essence of autumn with our flavorful butternut squash coconut soup, a dish that perfectly captures the warmth and comfort of the season. This easy-to-follow recipe brings together the velvety richness of coconut milk with the golden, earthy warmth of turmeric, creating a luxurious base that’s both satisfying and aromatic.
The naturally sweet and nutty flavor of roasted butternut squash pairs beautifully with the creamy texture, while the turmeric adds a vibrant hue and a hint of spice that enhances every bite. To elevate the dish further, diced green apples provide a crisp, tart contrast that balances the richness, and a sprinkling of toasted pecans introduces a delightful crunch and depth of flavor.
Ideal for a cozy autumn dinner or a festive seasonal gathering, this recipe is straightforward to prepare, making it accessible even for novice cooks. Serve it as a comforting starter or a light main course, and watch it quickly become a favorite in your seasonal meal rotation. Rich in taste and texture, this butternut squash coconut soup is the perfect way to celebrate the flavors of fall!
Author:ORGANIC WAY LLC
Ingredients
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2 tablespoons olive oil
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3/4 cup chopped onion
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4 cups peeled butternut squash chunks, (1-inch pieces)
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1 medium green apple, cored and cut into 1-inch chunks
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1/2 cup chopped pecans, toasted
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1/3 cup orange juice
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1 teaspoon ground turmeric
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1 cup chicken stock
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1 can (13.66 ounces) gluten free lite coconut milk
Directions
Heat oil in large saucepan on medium-low heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash, apple and pecans. Cook on medium heat 1 minute, stirring occasionally.
Stir in orange juice, turmeric, nutmeg and stock. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly.
With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in coconut milk. Simmer for 5 minutes. Ladle into soup bowls. Garnish with additional turmeric and finely chopped apples, if desired.
Nutrition
Nutrition
- per serving
- Calories
- Fat
- 15 grams
- Cholesterol
- 1 milligrams
- Sodium
- 92 milligrams
- Carbs
- 20 grams
- Fiber
- 4 grams
- Protein
- 3 grams