WINTER SQUASH IN COCONUT MILK (FUSION SOUP)
Is it sweet? Is it savory? Eat it warm? Eat it cold? Puree it? Leave it chunky? Yes to all! Start or finish the meal; add more brown sugar or honey if you like it sweeter. It's good every which way. For a low fat version, skip the butter and use lite coconut milk. From Mark Bittman in the New York Times. Prep time does not include time to cool.
Provided by Chef Kate
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
- Cook, stirring, until squash is very tender, 15 to 20 minutes.
- Cool to room temperature or refrigerate.
- Just before serving, stir in vanilla.
- Purée mixture in a blender or leave it chunky; serve cold or at room temperature.
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Hasan Quza
[email protected]This soup is perfection. I can't get enough of it!
Linda Banda
[email protected]I'm not sure what I did wrong, but my soup turned out bland. I followed the recipe exactly.
J F Studio
[email protected]This soup is a little too spicy for my taste. I would recommend using less cayenne pepper next time.
Afg Player
[email protected]I love the vibrant orange color of this soup. It's so inviting!
Boston Jock
[email protected]This soup is a great way to use up leftover winter squash. I always have a few extra lying around after Halloween.
Clarah Shabati
[email protected]I'm allergic to coconut milk, so I substituted almond milk instead. It turned out great!
SUMIT SANGTAN
[email protected]This soup is absolutely delicious! I've made it several times and it's always a hit.
Khanbaba Khan1122
[email protected]I would have liked this soup more if it had been a bit thicker. I might try adding some cornstarch or flour next time.
Summer Shah
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavors are incredible.
Danicia Duffus
[email protected]I'm not a big fan of winter squash, but I really enjoyed this soup. The coconut milk and spices made it very flavorful.
Melissa Brown (Star_Gazer_00)
[email protected]I thought this soup was just okay. It wasn't bad, but it didn't wow me either.
Adrian Silva
[email protected]I wasn't a fan of the coconut milk in this soup. I found it to be too overpowering.
Daemonic Gecko91
[email protected]This soup is perfect for a cold winter day. It's warm, comforting, and filling.
andrew mawanda
[email protected]I love how versatile this soup is. I added some shredded chicken and vegetables to mine, and it was delicious. You could also add tofu, lentils, or roasted chickpeas.
Tayyab Haider
[email protected]This soup is incredibly easy to make. I had it on the table in under an hour, and that's with peeling and chopping the squash myself.
Tamika Wizzard
[email protected]I'm a huge fan of Thai food, so I was excited to see this recipe for a fusion soup. It didn't disappoint! The coconut milk and lemongrass gave it a wonderful Southeast Asian flair.
Paul Kasperas
[email protected]This soup is a must-try for anyone who loves winter squash. It's hearty, flavorful, and oh-so-comforting.
Md. Aminul Islam Rubel
[email protected]I wasn't sure how I'd feel about coconut milk in soup, but I was pleasantly surprised. It added a creamy richness that balanced out the sweetness of the squash perfectly.
Zach Gray
[email protected]This soup was an explosion of flavors! The combination of coconut milk, squash, and spices was divine.