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    You are in: Home / Recipes / Butternut Squash and Coconut Soup Recipe
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    Butternut Squash and Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    tummy_mummy's Note:

    Creamy and velvety, this is a real autumnal soup. The coconut cream goes really well with the earthy squash and spices. Serve with lots of crusty bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 tablespoon olive oil
    • 1 garlic clove, finely chopped
    • 4 shallots, finely chopped
    • 5 cm fresh gingerroot, grated
    • 900 g butternut squash, peeled and chopped
    • 850 ml vegetable stock
    • 1 tablespoon fennel seed, roasted and ground
    • 1 tablespoon coriander seed, roasted and ground
    • 85 g creamed coconut, crumbled
    • salt and pepper
    • 4 tablespoons fresh coriander (to garnish)

    Directions:

    1. 1
      Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
    2. 2
      Add the squash and the stock, bring to the boil and simmer until squash is soft.
    3. 3
      Add the spices and coconut, stirring until the coconut melts.
    4. 4
      Blend until smooth and creamy.
    5. 5
      Return to the pan and heat through. Before serving garnish with coriander.

    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash and Coconut Soup

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 301.1
     
    Calories from Fat 168
    56%
    Total Fat 18.7 g
    28%
    Saturated Fat 13.5 g
    67%
    Cholesterol 0.0 mg
    0%
    Sodium 21.6 mg
    0%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 5.6 g
    22%
    Sugars 4.9 g
    19%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    fresh gingerroot

    vegetable stock

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