Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, butternut squash and coconut soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Butternut Squash and Coconut Soup is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Butternut Squash and Coconut Soup is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash and Coconut Soup:

1. Make ready 1 medium sized butternut squash, peeled de-seeded and chopped
2. Take 1/2 white onion chopped
3. Make ready 4 small carrots peeled and diced
4. Get 200 ml full fat coconut milk
5. Prepare To taste Salt and black pepper powder
6. Make ready As needed Olive oil
7. Make ready 1 tsp chilli flakes to garnish
8. Make ready as needed pumpkin seeds for garnishing

Serve as a lunch, starter, or complete meal with plenty of chunky warm bread. My perfect autumn/winter Sunday evening meal involves a warming pot of Butternut Squash, Chilli and Coconut Milk Soup bubbling on the stove and fresh Rye and Pumpkin Seed Soda Bread cooking in the oven. Wrap each garlic half in foil and place on the prepared baking sheet. Meanwhile, heat the remaining olive oil in a large saucepan; add the onion.

Instructions to make Butternut Squash and Coconut Soup:

1. Gently cook the onions in a splash of olive oil in a large saucepan, for about 5 minutes.
2. Add the carrots and squash and cook over a medium heat for a good 15 minutes. For this soup I purposely allowed some of the squash to start to caramelise (but not burn) as it adds more flavour to the end soup.
   1. Add 500 ml of veg or chicken stock and simmer until the veg is tender.
3. Allow to cool slightly then blend until smooth. Then stir in the coconut milk. Now taste the soup and add salt and pepper to taste. Sprinkle with seeds and chilli flakes to garnish before serving.

Wrap each garlic half in foil and place on the prepared baking sheet. Meanwhile, heat the remaining olive oil in a large saucepan; add the onion. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Curried squash, lentil & coconut soup. Remove chicken from the pan but leave the garlic and diced onions.

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