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Butternut Squash and Coconut Soup Recipe

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This recipe for Butternut Squash and Coconut Soup is from The Semeniuk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large onion, chopped
3 cloves garlic, minced
Butter, enough for sautéing
2 butternut squash, baked,mashed and cooled
4 cups chicken stock
3 cups coconut milk
salt and pepper to taste
Directions:
Directions:
Cut squash in 1/2 and discard seeds.Pierce squash skin with fork, place in baking dish with 1" water, and bake at 400 for approximately 45 minutes.When done scoop out fleshy inside and mash.In medium sized soup pot, saute onion in butter. Add garlic and stir. Add squash and stir. Pour in chicken stock and mix well. Simmer for 20 minutes. Pour in coconut milk and stir well. In batches, blend until smooth or use immersion blender. Season with salt and pepper.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This is a creamy soup that's great on a chilly fall day.

 

 

 

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