Ingredients for Winter Squash In Coconut Milk Fusion Soup
- Winter Squash
- 2 tablespoons butter
- 1 (13.5 ounce) can full-fat coconut milk (or light coconut milk)
- Brown Sugar
- 1/2 teaspoon salt
- Vanilla Extract
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How to Make Winter Squash In Coconut Milk Fusion Soup
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1.5 lbs cubed winter squash (butternut, kabocha, or acorn work well).
- Pour in 1 (13.5 ounce) can full-fat coconut milk (or light coconut milk for a lower-fat version).
- Stir in 2 tablespoons brown sugar (or honey to taste) and 1/2 teaspoon salt.
- Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the squash is very tender.
- Remove from heat and let cool completely to room temperature. For a quicker cool down, you can refrigerate for about 30 minutes.
- Once cooled, carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth (or leave partially chunky for a rustic texture).
- Stir in 1 teaspoon vanilla extract just before serving.
- Serve warm, at room temperature, or chilled. Garnish with a sprinkle of toasted coconut flakes or chopped nuts (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
1036g
Fat
343g
Carbs
92g
