Coconut butternut squash soup
Yeung Man Cooking · ♥ 22.4K likes · 1M views · 25 min video
Read about winter squash and pumpkin in the BrightCulinary Book
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Ingredients
Method
Techniques
Preheat the oven to 375. Cut the butternut squash in half, scoop out the seeds and place skin side up on a parchment lined baking tray.
- butternut squash
Bake 35 to 45 minutes depending on size, until fork tender, then let cool about 10 minutes and peel the skin away.
- ½ cup cremini mushrooms
- 1 whole carrot
- 1 whole onion
- 3 whole garlic
Thinly slice the cremini mushrooms; roughly dice the carrot and onion; coarsely chop the garlic.
- 3 tbsp coconut oil
- 1 tbsp Himalayan pink salt
- pepper
- thyme
Stock pot on medium heat, melt the coconut oil, add the garlic, onion and carrot with the Himalayan pink salt and pepper and saute 5 to 8 minutes.
Add a few sprigs of thyme and the cane sugar and saute another minute.
- 2 tbsp cane sugar
- 3 cup veggie stock
- 2 cup water
- 400 ml coconut milk
Add the veggie stock, water and the can of coconut milk, stir, turn the heat to medium-high, cover and bring to a boil.
Transfer the soup to a blender and blend on high until liquefied, or use a stick blender in the pot; pour back into the pot and cover to keep hot.
- ¼ cup dried shredded coconut
Dry pan on medium heat, toast the dried shredded coconut a few minutes until golden brown; set aside and wipe the pan out with a paper towel.
In the same pan on medium heat, saute the broccolini 3 to 4 minutes, then the mushrooms with a pinch of salt another 3 to 4 minutes.
- salt
- olive oil
Place the vegetables in the middle of the bowl, pour in about two cups of soup, sprinkle over the toasted coconut, fresh cracked pepper, a drizzle of olive oil and a drizzle of coconut milk.