Butternut Squash & Coconut Soup



  1. Heat oil in a large dutch oven or heavy-bottomed pot over medium heat.
  2. Add the squash and BLENDABELLA Thai to the pot and stir to combine. Cook, stirring occasionally, 8-10 minutes.
  3. Add the broth and bring to a boil, then reduce the heat and simmer until the squash is soft, 15-20 minutes.
  4. Remove from the heat and allow to cool slightly.
  5. Working in batches, puree in a blender until smooth.
  6. Return the pureed soup to the pot and stir in 1/4 cup coconut milk.
  7. Ladle soup into individual bowls and drizzle with additional coconut milk.
  8. Top with chopped fresh cilantro if desired.
  • Time: 45 mins Servings: 4-6
Dinner for 2, Lunch, Side dish, Soup/Salad, Thai, Vegetarian,

Recipe by Blendabella

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