0 0
Butternut Squash Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
500 g Butternut squash nuts removed. can substitute with pumpkin
2 tbsp Olive oil
1 tbsp Cumin grounded
1 tbsp Coriander grounded
1 Large Onion chopped
500 ml Vegetable stock you can replace with chicken stock diluted
¼ cup Cilantro chopped and divided
2 tsp Jalapeno finely chopped
400 ml Coconut milk from a coconut
1 Lime juiced
Salt to taste
Pepper to taste
Garnishing
Vegan sour cream some
Coconut milk some
Cilantro some
Roasted squash seeds some
Brown sugar some

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Butternut Squash Soup

Features:
  • Balanced
  • Desserts & Cookies
  • Vegan
Cuisine:

Creamy, comforting, silky, yummy, sweet and rich butternut taste is really a go-go thingy for you to fill up. Easy to do and makes a perfect appetizers on all seasons.

  • 1 hour and 20 minutes
  • Serves 7
  • Medium

Ingredients

  • Garnishing

Directions

Share

Creamy, comforting, silky, yummy, sweet and rich butternut taste is really a go-go thingy for you to fill up. Easy to do and makes a perfect appetizers on all seasons. This modified version – veganized the original recipe by using vegetable broth instead of chicken, and garnishing with additional coconut milk (or sour cream) instead of dairy-based sour cream. I also significantly increased the spices, cilantro, and lime juice because I didn’t find them to be strong enough.

 

Ever wondered what is butternut ?

 This is butternut.

Steps

1
Done

Preheat oven to 400F (200C). Toss squash with 1 tbsp olive oil. Spread squash onto cookie sheet and roast in the oven for 20 minutes until slightly browned. Remove from oven and set aside.

2
Done

Meanwhile, in a large stockpot over medium-heat, add 1 tbsp olive oil, cumin and coriander and stir frequently for about 3 minutes.

3
Done

Add onion and cook 5 minutes, until clear, then add broth.

4
Done

Use a small knife to remove the peel from the squash, then add to pot along with the cilantro (and the jalapeño, if using).

5
Done

Simmer gently for 20 minutes or until squash is soft. Stir in the coconut milk and lime juice.

6
Done

Using an immersion blender, carefully purée until smooth. Season with salt & pepper. Garnish with coconut milk or vegan sour cream, cilantro, or roasted squash seeds (see instructions below).

7
Done

Roasting pumpkin or squash seeds

Preheat oven to 325F (160C).

8
Done

Before the pulp has dried on the seeds, rinse them under cool water and discard the pulp.

9
Done

If desired, toss the seeds with a drizzle of oil and sprinkle of salt. Spread the seeds out in a single layer on a baking sheet and roast in oven for 20 minutes, tossing them around at the 10-minute mark.

John [Admin/Founder]

Founder of makan-makan.club, makanan.club

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Breakfast Wraps
next
Blueberry Pound Cake
previous
Breakfast Wraps
next
Blueberry Pound Cake

Add Your Comment