Butternut Squash Soup with lemon and coconut.

You can cook Butternut Squash Soup with lemon and coconut using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Butternut Squash Soup with lemon and coconut

1. It’s 2 1/2 lb of butternut squash, peeled and seeded (4 cups chopped).
2. It’s 1 piece of lemon or lime zested.
3. It’s 3 slice of ginger or 1 teaspoon of powdered ginger.
4. It’s 1/2 of Large onion sliced.
5. It’s 1 clove of garlic clove, crushed.
6. It’s 2 piece of Jalapeno chiles or cayenne pepper to taste..
7. You need 1 piece of lemon juiced or 2 limes juiced.
8. You need 2 cup of coconut milk.
9. It’s 1 tbsp of olive oil.
10. You need 1 tsp of curry powder.

Butternut Squash Soup with lemon and coconut step by step

1. Cook chopped squash, onion, garlic for 10 minutes stirring occasionally..
2. Add coconut milk, cook for 30 minutes on stove.
3. Puree and add lime juice..
4. Serve with herbs..

Roasted butternut squash soup. Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham. All Reviews for Chef John's Roasted Butternut Squash Soup. This soup will work without them! You can have Roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Roasted butternut squash soup

1. You need 1-2 of butternut squash-cubed.
2. It’s 1 of white onion-chopped into large wedges.
3. It’s 2 stalks of celery-roughly chopped.
4. You need 4-6 cloves of garlic.
5. Prepare 16 oz of heavy cream.
6. Prepare 48 oz of chicken broth.
7. Prepare of olive oil or extra virgin olive oil.
8. Prepare of kosher salt.
9. Prepare 3-4 sprigs of rosemary.
10. It’s of sour cream to top.

You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.

Roasted butternut squash soup instructions

1. Preheat oven to 450..
2. Place squash, onion, celery, and garlic on sheet pan. Sprinkle with EVOO & salt. Place 3-4 sprigs of rosemary among vegetables and roast in oven for 25-35 min until golden brown..
3. Place roasted veggies (remove rosemary) into large pot and cover with chicken broth until stew like consistency with a little extra liquid. Simmer on stove top for several minutes until veggies flavor broth..
4. Turn stove top off. Spoon contents into a blender. Starting on low, then increasing some, blend until creamy. (*mixture will be hot, allow steam to escape).
5. On low setting, continue to blend while adding cream..
6. Once mixture is lightened and creamy, return to pot and heat through. Ladle into bowls and top with a dollop of sour cream. Serve..
7. I added a little garlic salt and onion powder to taste..

It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegetarian and dairy-free options, as well.

Thai Curry Butternut Squash Soup.

You can cook Thai Curry Butternut Squash Soup using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Thai Curry Butternut Squash Soup

1. Prepare 3 ounces of oil.
2. Prepare 1 of each Vidalia onion-small dice.
3. It’s 4 cloves of garlic- chopped fine.
4. It’s 2 tablespoons of ginger- chopped fine.
5. Prepare 1 of each butternut squash(about 2.5 pounds)-peeled,seeded and large dice.
6. You need 6 of small carrots- small dice.
7. Prepare 1 1/2 quarts of chicken stock.
8. It’s 1 can of coconut milk.
9. You need 1 tablespoon of Thai Red Curry Paste.
10. You need 3 tablespoons of brown sugar.
11. It’s to taste of salt and pepper.

Thai Curry Butternut Squash Soup instructions

1. Peel,seed and cut the butternut squash in large chunks,dice carrots and onions to a small dice..
2. In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent..
3. Add the chopped garlic and ginger and cook for 5 minutes.
4. Add the carrots,squash and chicken stock in pot with the onions and bring to a simmer for about 20 minutes..
5. When the carrots and the butternut squash are tender the soup should be carefully purred in a blender or food processor. This should be done in small batches and covered with a towel as not to spray hot soup all over you..
6. Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer..
7. Adjust the seasoning with salt, pepper and brown sugar..
8. Some people like it spicy so add addition red curry paste or any other type of hot spicy ingredient that you like..
9. We add fried onions and chopped bacon as a garnish.

Roasted butternut squash soup with feta. Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

Crumble the feta cheese on top. Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. You can cook Roasted butternut squash soup with feta using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Roasted butternut squash soup with feta

1. Prepare 1 of large butternut squash.
2. It’s 2 of potatoes.
3. It’s 1 of onion.
4. It’s of Fry light spray.
5. Prepare 1 teaspoon of chilli.
6. You need 1 teaspoon of fennel seeds (optional).
7. It’s 1 tablespoon of tomato ketchup.
8. You need 1 of garlic clove.
9. It’s of Salt and pepper.
10. It’s 1 pint of veg stock made with stock cube.
11. You need 1 of little crumbed feta.

Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is. Perfect for a healthy lunch, dinner or meal prep idea! Roasted Butternut Squash Soup – This easy butternut squash soup recipe is truly the best with its simple flavors – the sweetness of the roasted squash is.

Roasted butternut squash soup with feta step by step

1. Peel and chop squash, onion and garlic..
2. Keep squash seeds to one side..
3. Place all veg on a baking tray and roast with a few squirts of fry light for 30 mins on 180..
4. Place seeds on a separate tray and roast..
5. After 30 mins add roasted mixture to a saucepan. Chop the potatoes and add to saucepan with spices. Salt and pepper and stock. Fennel etc. Bring to boil then simmer until potatoes cooked. Add more water if too thick. Blitz with a food mixer..
6. Add ketchup..
7. Stir and simmer for a few more mins..
8. Pour into warmed bowls. Sprinkle feta and toasted seeds over the top..
9. Enjoy!!.

This roasted butternut squash soup is an easy, heart-warming and comforting recipe for the fall/winter. It's smooth and creamy but is actually dairy-free! Roast butternut squash and parsnip soup. A deliciously warming soup served with crispy chorizo, chickpeas and feta cheese. The flavor of these butternut squash scones is just SO GOOD.