When it’s cool enough to handle, cut the entire squash in half, spoon out the seeds, and scoop flesh from peel. Toss that in a blender with the rest of your ingredients, run, and you’ve got an easy, vegan butternut squash soup at the ready.
1 tablespoon olive oil. 3. My perfect autumn/winter Sunday evening meal involves a warming pot of Butternut Squash, Chilli and Coconut Milk Soup bubbling on the stove and fresh Rye and Pumpkin Seed Soda Bread cooking in the oven. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat). Serve this full-flavored soup as a first course, or as a smooth vegetable stew over rice with a side of cooked greens. Best of all I can make this whole meal in under 45 minutes and have a 20 minute sit down in the middle. Scoop the squash. We've used luxurious full-fat coconut milk, which yields a decadent, silky soup. Eating a bowl feels like walking through your front door after a long trip or curling up with a fleece blanket on a chilly day. Best of all I can make this whole meal in under 45 minutes and have a 20 minute sit down in the middle. My perfect autumn/winter Sunday evening meal involves a warming pot of Butternut Squash, Chilli and Coconut Milk Soup bubbling on the stove and fresh Rye and Pumpkin Seed Soda Bread cooking in the oven. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender. This Crockpot Butternut Squash Soup delivers the traditional cozy, soothing warmth that you hope for when you find yourself craving butternut squash soup, along with a few fresh additions that keep it exciting and just a little bit new. You can use light coconut milk, if you prefer, for a soup with less body (and only 1g saturated fat per serving).