Butternut Coconut Soup Recipe
A rich and elegant soup with a velvet texture. Great for a festive meal.
Preparation time: 20 minutes
In a large pot, sauté until golden:
2 tablespoons butter or ghee
1 medium onion, minced
3 cloves garlic, peeled and minced
6 cups butternut squash, peeled and cubed
2 cups vegetable broth (2 cups boiling water plus 1 tablespoon vegetable broth powder) or vegetable stock
Bring to boil. Reduce heat, cover and simmer until butternut squash are soft, approximately 30 minutes. Add 1/2 cup to 1 cup water if needed. Add:
2 teaspoons maple syrup (optional)
1/2 teaspoon allspice
1/8 teaspoon dried crushed red chile pepper
Purée soup in blender or with hand blender until smooth. Return soup to pot. Bring to simmer. Add:
11/2 cups canned unsweetened coconut milk
Simmer 5–10 minutes. Add:
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
For elegant presentation, ladle soup into individual bowls and sprinkle with unsweetened coconut flakes and cilantro leaves.
Serving idea: Serve with Whole Wheat Biscuits and Sunflower Kale Salad or with Lemon Rice and Maple Sesame Tofu.
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