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Before you jump to Butternut Squash and Coconut Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is now a great deal more popular than in the past and rightfully so. Poor diet is one factor in health conditions such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get people to lead a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. Most people typically think that healthy diets demand a lot of work and will significantly alter the way they live and eat. In reality, though, just making a couple of modest changes can positively affect daily eating habits.
The first change to make is to pay more attention to what you buy when you do your food shopping because it is likely that you are inclined to pick up many of the things without thinking. For instance, have you ever checked how much sugar and salt are in your favorite cereal? A great healthy option can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy daily. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
Evidently, it’s not difficult to begin integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to butternut squash and coconut soup recipe. You can have butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Butternut Squash and Coconut Soup:
- Provide 1 of medium sized butternut squash, peeled de-seeded and chopped.
- Prepare 1/2 of white onion chopped.
- Get 4 of small carrots peeled and diced.
- Get 200 ml of full fat coconut milk.
- Prepare To taste of Salt and black pepper powder.
- Prepare As needed of Olive oil.
- Prepare 1 tsp of chilli flakes to garnish.
- Take as needed of pumpkin seeds for garnishing.
Steps to make Butternut Squash and Coconut Soup:
- Gently cook the onions in a splash of olive oil in a large saucepan, for about 5 minutes..
- Add the carrots and squash and cook over a medium heat for a good 15 minutes. For this soup I purposely allowed some of the squash to start to caramelise (but not burn) as it adds more flavour to the end soup..
- Add 500 ml of veg or chicken stock and simmer until the veg is tender..
- Allow to cool slightly then blend until smooth. Then stir in the coconut milk. Now taste the soup and add salt and pepper to taste. Sprinkle with seeds and chilli flakes to garnish before serving..
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