Ever tried putting coconut and curry in yourbutternut squash soup?
If you still havent, you have to try it now!
This curry coconut butternut squash soup byChef D Wainainais the perfect appetizer or first-course meal.
Image by Chef D Wainaina via YouTube
It is fully packed with amazing flavors that will absolutely surprise you.
You will never go back to the plain version of this soup once you try this.
They all blend well together with the coconut milk.
Its delicious, easy to make, and has tons of nutrients.
Serve it for dinner this winter for a warm and comforting meal at home.
Season with salt and pepper.
Let them sweat slightly.
Step 2:
Add the minced ginger and garlic.
Stir and cook for a couple of minutes.
Step 4:
Add the butternut, apples, and a few broccoli florets.
Season with more salt and pepper.
Mix until everything is well seasoned.
Step 5:
Add the coconut milk and water.
Add honey, coconut flakes, cilantro, bay leaves, and curry leaves.
Cover it and cook for about 15 minutes.
Step 6:
Prepare the garnishes.
Toast in the oven until cooked through.
Step 7:
After 15 minutes, taste the soup and adjust the seasonings if needed.
Stir well, then place back the lid.
Bring it back to a boil.
Remove the bay leaves.
Step 8:
Working in batches, transfer the solids into a blender and puree until smooth.
Step 9:
Add some roasted vegetables and roasted seeds in a bowl.
Ladle some soup and garnish with roasted coconut flakes, coconut milk, and olive oil.
