This recipe is not a lot different from my all time favorite Butternut Squash soup recipe, except for the coconut milk. I used a carton of coconut milk, but think if I made this again, I would definitely use a can of lite coconut milk, and 4 cups of chicken or vegetable broth. I think canned coconut milk has a much better and richer flavor than the coconut milk in a carton.
If you are a vegan, and you are looking for a change from typical recipes for Butternut squash soup, give this one a try.
Spicy Butternut Squash and Coconut Soup
- 3 tablespoons olive oil
- 1 large onion chopped about 2 cups
- 1 large butternut squash peeled, seeded and chopped into large chunks, about 5 cups
- 1 tablespoon grated fresh ginger
- one can lite coconut milk found in Asian section of grocery
- 4 cups vegetable broth or chicken broth
- 1 teaspoon chili powder
- salt and pepper
Place the onions in oil in a large stockpot on stove. Cook on medium high heat until onions are soft, about 5 minutes. Season well with salt and pepper.
Place the squash into the pan along with the ginger. Continue to cook for another 5 minutes, stirring as needed.
Add all of the liquid. Add the chili powder and bring to a boil. Simmer until squash is soft, about 30 minutes. Using an immersion blender, blend until smooth, or place into a blender in batches, blend until smooth. Add more salt and pepper to taste.