Velvety smooth coconut milk butternut squash soup, flavor rich with garam masala, chili's, turmeric, ginger and tahini!
Course Soup
Cuisine Mediterranean
Diet Low Lactose
Keyword Butternut Squash Soup
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 4servings
Equipment
4-quart stock pot with lid
sharp paring knife
blender or immersion blender
Ingredients
3cups Butternut squash cut into cubes
1 Onion cut into cubes
2cups Celery finely chopped
1 1/2cups Coconut milk
1tbspGaram Masala
pinch Red chili pepper
2tbspFresh Turmeric or 1 tbsp powdered
2tbspFresh Gingeror 1 tbsp powdered
1tsp Salt to taste
2tbspTahini
4-5cupsWater or Broth
1 Cilantro bunch rough chopped
Instructions
If Using The Butternut Squash Bulb As A Serving Bowl Clean out as much of the butternut squash from the bulb end using an ice cream scoop or sharp paring knife, set the bulb aside to serve in.
Peel and chop into small cubes the squash from the long cylinder end of the butternut squash.
In a medium size stock pot (about 4-quarts), place the cubed squash, cubed celery, chopped onion, spices and water or broth. Bring to a boil, lower and simmer for about 30 minutes or until squash is tender.
Puree the soup with an immersion blender, or scoop out the solid pieces and puree in a blender or food processor. Return the pureed mixture to the pot and add the coconut milk and tahini.
Bring to a gentle boil again and lower to a simmer for another 15-minutes. Soup is now ready to serve with a garnish of chopped cilantro.
Video
Notes
This soup freezes beautifully for those days when there is not enough time to prepare homemade meals.