#Butternut squash soup full

#Butternut squash soup full

It had a full mouth feel to it! The addition of the drizzle of coconut milk (unsweetened LITE coconut milk found in the Thai aisle), toasted coconut flakes (I used Bob Mills coconut shavings which are bigger than flakes, and worked out very well. I blended the soup in a Vita Prep, which smoothed it out nicely very. We found the amount of salt the recipe calls for was perfect and did not need to add any more. Love how easy it is to make! Will definitely make this again!Īmazing soup! Not bland at all! I followed the recipe, using 2 packages of pre-cut squash, which worked out fine. I’ll cut back next time on the red pepper flakes…it was surprisingly spicy between that and the ginger. Yummy soup! Made it on a bit of a whim in the middle of a snow storm so i had to use dry cilantro and ground ginger instead of fresh and a red onion instead of yellow. I used my immersion blender, which made the processing very simple and whipped in that luscious, velvety texture! It was gorgeous and delicious! In addition to the garnishes suggested, I put out a bowl of air-popped corn as an option to add to the top for a light crunch. I used homemade chicken broth instead of water supplemented with a splash of good quality sherry and added a pinch of Penzey Balti spice. Ginge spice that left plenty of room for the natural butternut flavor to shine! This recipe has the perfect balancing notes of creamy-sweet, garlic-savory and The fruit opened like a radiant jewel - so lovely I decided to roast it in the oven to enhance the color and bring out the sweet-nutty flavor. I made this soup with the very last butternut squash from last summer's harvest.