Cozy up with this warm and comforting coconut butternut squash soup. It’s loaded with essential vitamins and oils to keep your skin and body hydrated and nourished during every season. Pair this delicious soup with a side salad or piece of baguette and voilà!
8 [3lb.] cups of butternut squash [scoop out seeds & quarter in small dices, skin off]
1 whole Spanish onion [slice thinly]
3 large garlic cloves [roughly chopped]
8 cups of water
1 tablespoon of kosher salt
1 can of coconut milk
¼ teaspoon of red pepper flakes
1/2 teaspoon clove
1/2 teaspoon paprika
1 teaspoon brown sugar
1/4 teaspoon of white pepper
1 teaspoon of kosher salt
Pinch of cayenne pepper (optional)
2 large pots
1 large slotted spoon
1 spatula or wooden spoon
1 soup ladle
In a large pot pour in 8 cups of water and turn the stovetop to a medium high-heat. Place the squash, onion, garlic and a tablespoon of salt into the pot of water and stir. Let it cook for 15-17 minutes or until vegetables look tender.
Once cooked, take the slotted spoon and carefully place half of the cooked strained vegetables into the blender and puree until smooth. Place another large pot on the stovetop and turn the heat to medium-low. Pour the puree into the second large pot and stir. Place the rest of the vegetables into the blender with the coconut milk and one ladle of vegetable broth from the pot. Puree until smooth and creamy.
Pour the coconut puree into the pot filled with the squash puree and ladle in another cup of vegetable broth. Sprinkle in all spices and stir to combine. Let the soup simmer on low for 5-7 minutes and serve!
Content and images by: Diana Rodelo
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