Butternut Squash Soup With Coconut Milk

by Trans Chef

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!

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