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  • Coconut Butternut Squash Soup

    2 votes
    Coconut Butternut Squash Soup
    Prep: 40 min Cook: 15 min Servings: 6
    by Tanya
    79 recipes
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    Ingredients

    • 1 medium butternut squash
    • 1 14-oz can lite coconut milk
    • 3/4 c. water, from steaming
    • 1/4 tsp ground cloves
    • 1/4 tsp ground nutmeg
    • 1/2 tsp salt
    • 1/2 tsp ground mustard
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp ground white pepper
    • 1/2 tsp ground allspice
    • 1 to 2 Tbsp Greek yogurt
    • 1/2 tsp parsley

    Directions

    1. Peel and dice the butternut squash. Using a steamer, steam the squash until fork tender.
    2. Once the squash has been steamed and cooled slightly, puree in batches using a food processor. You could also use a blender, or for a slightly more chunky soup, a potato masher could be used. Remember to set aside 3/4 cup water used from steaming.
    3. Scoop the pureed squash into your soup pot and turn the heat up to medium-high. Whisk in the coconut milk and reserved water. Bring to a boil.
    4. Turn heat down to medium-low to simmer. Whisk in the spices and herbs. Cover and let simmer.
    5. Just before serving, place a dollop (a tablespoon or two) of Greek yogurt atop each bowl and sprinkle with parsley. Enjoy with toasted bread!

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    Reviews

    • Amy
      Amy
      I made this and since I am NOT capable of following a recipe to a T--I added a little extra cinnamon, nutmeg and cloves along with 1 TBS of red curry paste and 1/2 can more coconut milk. I also used 1 fresh garlic clove instead of garlic powder. I made a cream with 1/2 c plain yogurt 2 TBS fresh lime juice w/ a little lime zest. A small dollop of cream stirred in each bowl upon serving. It's great!!!!! Hopefully the kids will like it.

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