Butternut Squash and Coconut Soup
The distinct flavors of butternut squash and coconut are enhanced when creating this hot, decadent soup in your Vitamix machine.
- 4 cups (1.3 kg) butternut squash, uncooked, halved
- 1 Tablespoon olive oil
- 1 garlic clove
- 3 chives
- ¾ inch (2 cm) green chili pepper
- 1 (100 g) carrot, halved
- ¾ cup (150 ml) coconut milk
- 2½ cup (600 ml) vegetable broth
- 1 Tablespoon lime juice
- 1 pinch saffron
- Heat oven to 425°F (220°C). Brush the squash with olive oil and place it face down on a tin foil or parchment lined baking tray.
- Bake for 45 minutes or until soft.
- Scoop out the squash flesh and put it into the Vitamix container along with the remaining ingredients and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 4 minutes or until heavy steam escapes from the vented lid. Serve immediately.
|Serving Size||1 cup (240 ml)|
|Amount Per Servings|
|Total Fat||5 g|
|Saturated Fat||3 g|
|Total Carbohydrate||16 g|
|Dietary Fiber||4 g|
Butternut Squash and Coconut Soup is rated out of 5 by 8.
Rated 5 out of 5 by kdou from Delicious I made this recipe, my first soup recipe with my new vitamix. It's great! I changed it slightly only because I didn't have some of the ingredients on hand. I roasted the squash and then added everything except the peppers, using chili flakes instead. I also added curry powder instead of the saffron and didn't add lime juice instead I added a splash of soy sauce. Kept it vegan with the coconut milk and the vege broth. It came out savoury, hot and delicious. And it is so fast and easy, I still can't believe I can throw in a whole carrot and it will pulverize and cook it that fast. The soup was silky smooth.
Date published: 2018-12-27
Rated 5 out of 5 by Bookworm63 from Love it! I used chilli powder instead of fresh chilli pepper as it was the only ingredient I didn't have at home. Fantastic result, the coconut really enhanced the flavour. This one will definitely be made again!
Date published: 2017-09-18
Rated 1 out of 5 by mac1 from Not so much.... So, tried this recipe with our vitamix, and the flavor is really odd. I'm not sure if it's the saffron or the coconut milk, but both myself and my husband couldn't eat it. After the initial failure, I tried adding some more spices etc to make it more palatable, and it's still not anything close to something I'd like to eat. On a side note, my 4 yo loved it....
Date published: 2017-10-09
Rated 5 out of 5 by Morts85 from A keeper! This was thebfirst recipe that I tried with my new vitamix and I must say I am impressed! I used chilli powder instead of the fresh one and the flavour was fantastic without being over powering. I can't believe the vitamix heard it up too! Made enough for around 6 bowls and I added shrimp afterwards for some protein.
Date published: 2018-01-03
Rated 5 out of 5 by Lippy63 from Mmmmmmmmm! This is a keeper, beautiful subtle flavours and healthy too!
Date published: 2017-12-04
Rated 4 out of 5 by wind_rose from We are Vegan and changed it up a bit. I did not have the peppers so added a teaspoon of Jamaican jerk (from a jar), I also added one medium onion, 2 mini sweet peppers, a handfull of snow peas and about 6 large mushrooms. I water fried the onions, carrots (3 small diced)snow peas till the onions were transparent, covered the frying pan with the heat off to allow the veg to steam a bit more for about 10 minutes then added the mushrooms and covered again with no heat on. By the time the mushrooms started to wilt a bit the squash was done. I blended as per the recipe for 4 min then added the onions, mushrooms, peppers and carrots. Added those on top and blended on 1 for 10 seconds just the integrate the vegetables. The result was a lovely texture very thick and creamy base and a bit of spice from the jerk. Sprinkled some parcly on top.
Date published: 2018-03-09
Rated 5 out of 5 by J Best from Delicious creamy/spicy/coconutty This was an easy recipe to follow! I roasted the squash, and ended up roasting the carrot (and a sweet potato because I had plenty on hand). I used chili flakes instead of the chilli pepper, and instead of chives I used green onions as that is what I had. The coconut milk made it creamy and savoury. The chilli flakes gave it a nice kick! Would make this again.
Date published: 2019-11-05
Rated 5 out of 5 by Kendrea2 from Soothing soup recipe Delicious and easy to make. I roasted the carrot and substituted an onion for the chives. (I put the carrot and onion in with the squash for the last 25 minutes.) Because I wasn't feeling well (and I was craving soup) I did not add a green chili pepper or spicy alternative. Creamy and soothing - just what the doctor ordered!
Date published: 2019-01-12