Monday, November 22, 2010

Butternut Squash and Coconut Milk Soup

I received a text message from one of my friends saying, “may I have the recipe for your butternut squash soup?” I served the soup when she came over for a dinner a long time ago. She liked the soup and is planning to make it for Thanksgiving with her boyfriend. It's such an honor to provide recipes for these special occasions, especially for a good cook such as herself!

Butternut Squash with
Coconut Milk Soup
Print Recipe

1~2 Tbsp olive oil  
20 ozpre-cut Butternut squash, cut into 1/3 inches
1/2sweet onion, chopped
1 1/2 cupvegetable stock
1 1/2 cupwater
1/2 tspcinnamon powder (adjust according to your liking)

1~1 1/2 cupcoconut milk


  1. Heat the oil in a pot over medium high heat. Saute the onion for 3~4 minutes until semi transparent. Add the squash and saute another 2~3 minutes then pour in the vegetable stock and 1/2 cup of water. Cover with a lid and bring to a boil. Turn the heat down and cook for 10 minutes or until the squash is soft
  2. Turn off the heat and add 1 cup of water and slightly cool down the squash (Adding the water after cooking will cool down the soup faster. If you don't mind waiting, you can add all the water at once at the beginning.) Using a hand blender (you can also use a regular blender, which result in smoother texture), puree the squash.
  3.  Add the cinnamon and season with salt. Then stir in the coconut milk, stirring. Turn on the heat and heat up the soup over low heat. Do not boil the soup, because that will cause it to curdle. Serve in a bowl and sprinkle with a pinch of cinnamon powder if desired.
serves 4