Creamy and Velvety Butternut Squash Soup with Coconut Milk is a cosy, comforting and creamy fall soup recipe for dinner. This is the Best Butternut Squash Soup recipe ever, bursting with flavors of fall spices and herbs.
Add Vegetable Stock, chopped Garlic, Chopped Carrots, Chopped Apples, Chopped Butternut Squash, chopped Onions, Cayenne Pepper, Ground Cinnamon, Ground Nutmeg, Salt & Pepper to the Instant Pot. Stir until combined. Cover with the lid and pressure cook on high for 8 minutes.
After the veggies gets cooked, quick release the pressure. Pour the Coconut Milk in it and stir until combined. Use an immersion blender to blend the soup until smooth. Or use a traditional blender to blend the soup. (if using a traditional blender, then remember to cool it down completely before you blend it. Also, blend it in batches to avoid splattering)
Serve with some Cayenne Pepper and Coconut Milk on top.
Video
Notes
TO COOK IN THE CROCKPOTAdd all the ingredients (except Coconut milk) in the Crockpot. Toss to combine. Cover cook and slow cook on high for 3-4 hours or on low for 6-8 hours.Remove and discard the sage leaves and blend using an immersion blender or cool it down and blend it in batches in a high speed blenderGarnish with some cayenne pepper and coconut milk and serve. TO COOK ON THE STOVETOPHeat Butter in a Dutch Pot.As the butter melts add all the ingredients (except for Vegetable Broth & Coconut Milk) in a Dutch Pot and saute for 3-4 minutes or until the veggies tenderise. Pour the Vegetable Broth and Cover cook on medium high for 20 minutesAfter it gets cooked, discard the Sage leavesUse an immersion blender to blend until smooth and serve
Nutrition
Nutrition Facts
Butternut Squash Soup with Coconut Milk
Amount Per Serving (1 cup)
Calories 457Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 25g156%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 61mg20%
Sodium 501mg22%
Potassium 956mg27%
Carbohydrates 38g13%
Fiber 6g25%
Sugar 13g14%
Protein 4g8%
Vitamin A 23571IU471%
Vitamin C 46mg56%
Calcium 130mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik