Coconut Curry Butternut Squash Soup

Its 1 can of coconut milk plus more for garnish. Its 1 clove of garlic. 4 cups butternut squash peeled and cubed about 1 medium. You can always add more broth or water at the end if the soup is too thick.

Thai Coconut Curry Butternut Squash Soup Host The Toast

Ingredients of Butternut squash and curry soup with chicken.

Coconut Curry Butternut Squash Soup. Sauté for 2 minutes stirring frequently. 1 cup carrots chopped 2 fat carrots UNCHOPPED for Instant Pot method 3 cups low-sodium chicken broth. Then reduce heat to medium low cover and simmer until squash is fork-tender about 40.

You need 1 of butternut squash. Simmer on medium-low heat for about 15 minutes. 1 tablespoon canola oil if cooking on stovetop 2 cloves garlic minced.

You need 1 of yellow onion. Add butternut squash and season with salt pepper curry powder and ground cinnamon. Add curry powder cumin coriander chillies and salt stir to combine with the onion mixture and allow to heat for 30 seconds or until fragrant.

Remove squash from oven and cool for 15 minutes. You need 48 oz of vegetable stock. 1 tablespoon red curry powder.

Add the garlic ginger ginger and lemon grass curry and turmeric and cook for another 2 3 minutes. A creamy dairy and gluten free squash soup. Cook and stir onion in the melted butter for 2 minutes.

Add coconut milk and broth only adding enough broth to cover the squash. Heat the coconut oil in a large pot or Dutch oven. 2 tablespoons coconut oil.

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