Cozy Comfort: Coconut and Butternut Squash Soup

As the leaves turn golden and the crisp autumn air sets in, there’s nothing quite like a warm bowl of soup to bring comfort and coziness to your day.

One such delightful recipe that captures the essence of fall is the Coconut and Butternut Squash Soup.

This dish is a harmonious blend of creamy textures and rich flavors, perfect for savoring by the fireplace or sharing with loved ones.

This Coconut and Butternut Squash Soup is more than just a dish; it’s an experience of comfort and warmth in a bowl.

Whether you’re looking to unwind after a long day or share a special moment with family, this soup is sure to bring a sense of peace and joy to your table.

So, gather your ingredients, embrace the season, and indulge in the cozy comfort that this soup brings.

Coconut and Butternut Squash Soup

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3 tablespoon olive oil

1/2 small onion, diced

1 garlic clove, minced

4 cups chicken broth, divided

1-15 oz. can unsweetened coconut milk

1 stalk celery, diced

1-15 oz. can pumpkin puree

½ butternut squash (about 2 ½ cups) peeled, discard seeds and sliced up

1 tsp. Fresh ginger, finely chopped

1 tsp. salt (optional)

Preheat oven to 400 degrees.

Slice in half and remove seeds. Place both half’s onto a baking sheet. Brush exposed flesh with olive oil.

Bake butternut squash, 30-40 minutes or until tender. Let cool.

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Spoon squash from shell and place into a food processor. Add 1 cup chicken broth and puree until creamy. Set aside.

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Place a medium stock pot over medium heat, and add 2 cups of chicken stock. Do not bring to a boil, just allow to heat.

In a large skillet over medium heat, when pan is heated add 3 tablespoons olive oil, and add chopped onions, minced garlic,  and sauté, but do not brown or carmelize.

Just allow to cook and the two sock up or retain olive oil flavor.

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Pour sauted onion mix with olive oil into stock pot that contains the warmed chicken broth.

Take the last cup of chicken broth, and with one hand pour into frying pan while holding it by the handle with other hand, and swirl frying pan gently, and add to stock pot.

Next add coconut milk to broth and stir until incorporated. Then add the diced celery to broth and stir.

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Spoon in pumpkin and butternut squashes, mix till well incorporated. Next add ginger and stir in.

If desired, add salt. Allow to simmer on low for about 15 to 20 minutes.

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Served garnish with a dollop of sour cream, chives and shredded coconut.

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Try These Soup Favorites

• Pumpkin Chorizo Soup
• Asparagus and Sweet Potato Soup
• Lentil Soup With Curry & Coconut Milk

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