Easy Squash Soup with Coconut and Ginger
Easy squash soup, made with coconut and ginger, offers a cozy delight for chilly days. This creamy concoction is infused with warming spices, making it a perfect comfort food that warms both the heart and the soul. Not only is this recipe incredibly simple, it requires a few basic ingredients including squash, lentils (optional), coconut, ginger, ground coriander, sea salt, black pepper, and water. You’ll find that preparing this delectable soup is a breeze as you explore the wonderful flavors of squash!
Ingredients for Squash Soup
- 500g Squash (one medium to large-sized butternut, peeled and de-seeded)
- 50g red lentils
- 100g creamed coconut (or substitute with coconut milk)
- 1 heaped teaspoon fresh ginger (finely grated)
- 1 tablespoon ground coriander
- 1 teaspoon sea salt
- A big twist of black pepper
- 750ml water (approximately 3 cups)
- Parsley (optional for garnish)
Preparation Method for Creamy Squash Soup
To prepare your squash, you have two main options: baking or using it raw. Baking the squash enhances its deep, sweet flavor. Slice it in half (for butternut) or into pieces (for rounder types), scoop out the seeds, and place it on a tray in the oven at medium to high heat until it’s easily pierced with a fork.
Alternatively, if you prefer to skip baking, simply peel, de-seed, and dice the raw squash. In either case, this versatile ingredient lends itself beautifully to savory dishes.
Once you have either baked or raw squash ready, proceed to the next steps. Add all the ingredients to your cooking pan, pour in the water, and bring to a boil. Then, reduce the heat to low and simmer for 15 to 20 minutes.
Throughout cooking, adjust the spices to describe your desired warmth. After the cooking time, blend the soup until smooth using a high-quality hand blender. If you like, you can incorporate finely chopped parsley after blending or sprinkle it on top for added flavor and presentation.
Serve and Enjoy Your Squash Soup
Once the soup has reached your preferred consistency, you can serve it immediately. It’s a wonderful dish to share with family and friends on cold days. Additionally, this squash soup keeps well in the refrigerator for a few days or freezes nicely for longer storage.
Remember, this recipe works best with winter squash varieties, such as butternut, acorn, or spaghetti squash. Summer squash tends to be too watery, so stick to the heartier options. The rich flavors of the squash paired with coconut create a delightful experience that’s both nourishing and satisfying.
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