Ingredients and Weight:
- Butternut Squash - 1 kg (2.2 pounds)
- Coconut Milk - 500 ml (16.9 fl oz)
- Vegetable Oil - 2 tbsp
- Salt - 1 tsp
- White Sugar - 2 tbsp (optional)
- Ground Nutmeg - 1/4 tsp (optional)
- Chicken Stock or Vegetable Stock - 500 ml (16.9 fl oz)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 60 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- Peel and cube the butternut squash into small pieces.
- Drizzle with vegetable oil and spread out on a baking sheet.
- Roast in the preheated oven for 30-40 minutes or until tender and golden brown.
- Meanwhile, heat the chicken stock or vegetable stock in a saucepan.
- When the squash is ready, transfer it to a blender along with the coconut milk, salt, sugar, and nutmeg.
- Blend until smooth and then pour into a saucepan.
- Add the hot stock and stir well. Adjust seasonings if necessary.
- Bring to a boil and then reduce to a simmer for about 10 minutes.
- Serve hot with a sprinkle of fresh nutmeg if desired.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: 250 kcal
Fat: 12g
Carbohydrates: 30g
Protein: 4g
Fiber: 5g
Sugar: 9g (includes natural sugar from squash and added sugar if used)
Dish Characteristics:
- Creamy and rich in flavor with a hint of coconut and nutmeg.
- Great as a starter or a comforting dish for colder weather.
- Easily adaptable to dietary restrictions by using vegetable stock and skipping the sugar and nutmeg if needed.
User Comments:
- "The roasted squash gives such a nice depth of flavor to this soup, really enjoying this dish!"
- "Love the combination of coconut milk and butternut squash, makes for a rich and creamy soup."
- "Added a sprinkle of chili flakes for a kick of heat, really enjoyed that addition."
- "Skip the sugar for a more natural taste, still very good."
- "This is a great dish for colder evenings, very comforting."
Special Precautions and Tips:
- Use fresh butternut squash for best results. If using canned or frozen, make sure to drain well before roasting and blending.
- Adjust seasonings according to taste preferences. Some may prefer more salt or a stronger nutmeg flavor.
- For a vegetarian version, use vegetable stock instead of chicken stock.
