Coconut Butternut Squash Soup With Zesty Avocado Crema

Servers 4 Vegetarian Coconut Butternut Squash Soup With Zesty Avocado Crema
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Ingredients

8 [3lb.] Cups of butternut squash

[scoop out seeds & quarter in small dices, skin off]

1 whole Spanish onion [slice thinly]

3 Large garlic cloves [roughly chopped]

8 cups of water

1 Tablespoon of kosher salt

1 can of coconut milk

 

 Spices

¼ Teaspoon of red pepper flakes

1/2 Teaspoon clove

1/2 Teaspoon paprika

1 Teaspoon brown sugar

1/4 Teaspoon of white pepper

1 Teaspoon of kosher salt

Pinch of cayenne pepper (optional)

 

Tools

2 Large pots

1Blender

1 Large slotted spoon

1 Spatula or wooden spoon

1 Soup Ladle

Preparation

In a large pot pour in your 8 cups of water and turn the stovetop to a medium high-heat. Place the squash, onion, garlic and your tablespoon of salt into the pot of water and stir. Let it cook for 15-17 minutes or until vegetables look tender. Once cooked take your slotted spoon and carefully place half of the cooked strained vegetables into the blender and puree until smooth. Place another large pot on the stovetop and turn the heat to medium-low. Pour the puree into the second large pot and stir. Place the rest of the vegetables into the blender with your coconut milk and one ladle of your vegetable broth from the pot. Puree until smooth and creamy. Pour in your coconut puree into the pot filled with the squash puree and ladle in another cup of vegetable broth. Sprinkle in all of your spices [see above] and stir to combine. Let the soup simmer on low for 5-7 minutes and serve!

 Zesty Avocado Crema

Take your avocado and slice it in the middle. Scoop out the meat and squeeze the juice of half a lime on top; toss to coat evenly. In a food processor add in your sour cream, lime avocados, cayenne pepper and salt. Pulse until smooth and creamy. 

Enjoy!

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Coconut Butternut Squash Soup With Zesty Avocado Crema

Servers 4 Vegetarian
Ingredients

8 [3lb.] Cups of butternut squash

[scoop out seeds & quarter in small dices, skin off]

1 whole Spanish onion [slice thinly]

3 Large garlic cloves [roughly chopped]

8 cups of water

1 Tablespoon of kosher salt

1 can of coconut milk

 

 Spices

¼ Teaspoon of red pepper flakes

1/2 Teaspoon clove

1/2 Teaspoon paprika

1 Teaspoon brown sugar

1/4 Teaspoon of white pepper

1 Teaspoon of kosher salt

Pinch of cayenne pepper (optional)

 

Tools

2 Large pots

1Blender

1 Large slotted spoon

1 Spatula or wooden spoon

1 Soup Ladle

Preparation

In a large pot pour in your 8 cups of water and turn the stovetop to a medium high-heat. Place the squash, onion, garlic and your tablespoon of salt into the pot of water and stir. Let it cook for 15-17 minutes or until vegetables look tender. Once cooked take your slotted spoon and carefully place half of the cooked strained vegetables into the blender and puree until smooth. Place another large pot on the stovetop and turn the heat to medium-low. Pour the puree into the second large pot and stir. Place the rest of the vegetables into the blender with your coconut milk and one ladle of your vegetable broth from the pot. Puree until smooth and creamy. Pour in your coconut puree into the pot filled with the squash puree and ladle in another cup of vegetable broth. Sprinkle in all of your spices [see above] and stir to combine. Let the soup simmer on low for 5-7 minutes and serve!

 Zesty Avocado Crema

Take your avocado and slice it in the middle. Scoop out the meat and squeeze the juice of half a lime on top; toss to coat evenly. In a food processor add in your sour cream, lime avocados, cayenne pepper and salt. Pulse until smooth and creamy. 

Enjoy!