Coconut Butternut Squash Soup Recipe - Nyt Cooking

Peel the squash remove the seeds and cut into 1-inch chunks. Season with salt and pepper. Add the squash and water.

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2 cm 400 g coconut milk.

Coconut butternut squash soup recipe - nyt cooking. Place chopped onion and garlic in bottom of Instant. Cut in half and place halves cut side up in a foil-lined shallow baking dish and cover tightly with more foil. If time allows let the soup stand.

Add the onions reduce heat to low and saute slowly until they are tender but not brown. Preheat oven to 425. 1 tsp fine sea salt plus extra to taste.

Heat oil in a Dutch oven over medium heat. Cover reduce heat and simmer 20 minutes or until squash is tender stirring occasionally. Cut in half and place halves cut side up in a foil-lined shallow baking dish and cover tightly with more foil.

Place the halves of squash on a large baking sheet with the carrot bell pepper garlic and shallot and drizzle with olive oil and season with salt and pepper roast for for 50-60 minutes until the squash is fork tender. Once the squash has been steamed and cooled slightly puree in batches using a food processor. Bring to a boil over medium heat and then reduce heat to low cover and simmer until butternut squash is tender.

Add the onion and cook until softened and fragrant about 8 to 10 minutes stirring occasionally. Stir in the coconut milk and return the soup to a gentle simmer. INGREDIENTSFOR THE SOUP4 tablespoons coconut oil or neutral-tasting oil3 medium shallots diced1 2-inch piece of fresh ginger peeled and thinly sliced1 lemongrass stalk cut into 3-inch pi.

3 cm fresh root ginger peeled cut in round slices 2 mm 30 g coconut oil. Bake for 30 to 50. Cook over low heat for 5 to 10 minutes until well heated through.

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