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We hope you got insight from reading it, now let’s go back to creamy coconut & butternut squash soup recipe. To make creamy coconut & butternut squash soup you only need 5 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Creamy Coconut & Butternut Squash Soup:
- Use 1 of butternut squash.
- Take 1 tbsp of coconut oil.
- Take 400 g of tinned coconut milk.
- Prepare 500 mls of chicken/vegetable stock (or water if budget is super tight).
- Get of Salt & pepper (to taste).
Steps to make Creamy Coconut & Butternut Squash Soup:
- Peel the butternut squash, remove the seeds and cut into 1 inch chunks..
- Cook the squash chunks over a medium heat in a saucepan with your oil, until it' starts to take on some colour. Then add your stock. Bring the stock to the boil and then turn the heat down low and simmer, with the pan lid on, for 40 minutes..
- When the squash is really soft and tender, remove it from the heat and add the coconut milk. Blend until very smooth, season to taste and serve..
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