Butternut Squash Soup With Coconut Milk

Name: Butternut Squash Soup With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 Lbs Butternut Squash, Peeled and Diced Into Cubes (Cubes should all be the same size.) 8 Oz Can Coconut Milk, Full or Low Fat 6 Oz Onion, Diced 1 1/2 Tablespoons Ginger Garlic Paste, (Equal parts ginger and garlic ground into a paste.) 2 Cups Water (Chicken stock would be great too.) 2 Teaspoons Cumin Seeds, Roasted 1 Teaspoon Methi Seeds (Also known as Fenugreek seeds.) 1 1/2 Teaspoons Kosher Salt 8-10 Fresh Curry Leaves 1 Tablespoons Turmeric Powder 1 Teaspoon Garam Masala 1 Tablespoon Cooking Oil (Anything other than olive oil would be fine.)

by Trans Chef December 30, 2020

written by Trans Chef December 30, 2020

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Growing up butternut squash wasn’t something we ate. Looking back I think it was a mix of lack of knowledge about that winter squash, cost and lack of time. The same goes for coconut milk. (We did use desiccated coconut, otherwise known as shredded coconut, once in a while for the odd cake.) Come to think of it I don’t really remember the first time I had this soup. The best I can remember is having it on a date when I lived in Southern California.

These days you can buy premade butternut squash soup in most super market(s), but the few I’ve tried were sweet, bland and awfully over cooked. (Or they taste like a mixture of veggies like squash, pumpkin, sweet potato, etc.) So if you really want that fresh butternut squash flavor and love those south Asian flavors this recipe is for you!

Butternut Squash Soup With Coconut Milk

Serves: 4 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

2 Lbs Butternut Squash, Peeled and Diced Into Cubes (Cubes should all be the same size.) 8 Oz Can Coconut Milk, Full or Low Fat 6 Oz Onion, Diced 1 1/2 Tablespoons Ginger Garlic Paste, (Equal parts ginger and garlic ground into a paste.) 2 Cups Water (Chicken stock would be great too.) 2 Teaspoons Cumin Seeds, Roasted 1 Teaspoon Methi Seeds (Also known as Fenugreek seeds.) 1 1/2 Teaspoons Kosher Salt 8-10 Fresh Curry Leaves 1 Tablespoons Turmeric Powder 1 Teaspoon Garam Masala 1 Tablespoon Cooking Oil (Anything other than olive oil would be fine.)

Instructions

In a medium size stock pot, pour in the oil and turn on medium high. Once your oil is hot add the cumin seeds, methi seeds and fry for 2 minutes. Then add the curry leaves along with the ginger garlic paste and fry for another 60-90 seconds.
Add the diced onion and salt then cook until lightly browned. Add the turmeric powder and cook for 30 additional seconds.
Add the water to your stock pot and de-glaze the pan. Then add all of your butternut squash and 6 oz of the coconut milk. (Reserve 2 oz for garnish.) Cook until butternut squash is fork tender.
Puree with an immersion blender until smooth. You can also use a stand blender as well, but please do not fill the container more than 1/2 full to avoid burns.
Add the garam masala and mix until fully blended.
Drizzle the remaining coconut milk over each bowl of soup.

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