My Secret Recipe Club assignment this month comes from Indian-Leigh at A Vegan Obsession.
Now I'm sure I am about as far as anyone can possibly get from being a Vegan. How in the world would I find a recipe to cook on this site?? I looked and looked. In the end, I went with a soup recipe. This one sounded interesting. Coconut milk and butternut squash. Both ingredients I love. It's 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.
Any who. If you are a vegan, and you are looking for a change from typical recipes for Butternut squash soup, give this one a try. Oh, if you are a vegan, or cooking for a vegan- you will love India -Leigh's blog! Make sure to stop by and take a look around.
Two more days for our fun cookbook giveaway! Check out this link to register.
Spicy Butternut Squash and Coconut Soup
adapted from A Vegan Obsession
print recipe
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
slat 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.
This looks delicious...good choice for SRC!
ReplyDeleteAwesome choice, and the photo is so gorgeous!
ReplyDeleteI really like the idea of coconut milk together with the squash. Must make this for sure!
Mmm, this is my kind of soup and that color is just beautiful.
ReplyDeleteI have all the ingredients in the house, I'll be making this very soon. Great SRC choice.
ReplyDeleteIf you haven't already, I'd love for you to check out my SRC recipe this month: Pork Belly Soup with Collard Greens.
Lisa~~
Cook Lisa Cook
Lovely refreshing soup recipe.
ReplyDeleteThis soup looks perfect for winter! Hearty and delicious...yum!
ReplyDeleteLovely! This soup looks so delicious...perfect for chilly weather! :)
ReplyDeleteI have recently become extremely interested in soups. This combination of the squash and coconut sounds exotic and delicious! With the addition of the spices it sounds like a real palette pleaser!
ReplyDeleteI have never noticed the difference between canned coconut milk and the carton. I will investigate! I like the canned version because they can be recycled where I live the but boxes are not yet accepted... so lucky for me that you say the taste is better, too. :) Do you think the foray into vegan cooking is one you would like to revisit?
ReplyDeleteOooooo thank you for this recipe! I used to make something very similar with pumpkin and curry, but I've developed some food allergies and can no longer eat coriander or cumin - so I figured it was the end of delicious soup for me. So I'm very excited to give this a try!
ReplyDeleteI just discovered butternut squash soup and loved it. I bet the coconut does add a great flavor lever.
ReplyDeleteThat soup looks delicious. The addition of coconut milk would have really enhanced the beautiful flavour of the squash. Will give this a try.
ReplyDeletewww.chocolatesanddreams.in
Ooo, this soup sounds amazing! Perfect pick for the SRC.
ReplyDeleteI think the soup looks simple to make and delicious. I like the carton coconut milk, so I use less canned food. Looks great!
ReplyDeleteMaking it now. It is simmering. Generally, I use canned or unrefrigerated coconut milk. This time I made my own coconut milk from grated coconut. I look forward to the results.
ReplyDeleteTrying to post and it stymies me. . .
ReplyDelete