Butternut Squash Soup with Coconut

Butternut Squash Soup with Coconut
Butternut Squash Soup with Coconut

Print Recipe

Prep time

15m

Total time

1h 5m

Yields

8

Servings

Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

The warm and comforting flavor butternut squash gets a taste of the tropics thanks to coconut milk in this creamy, elegant soup. Any winter squash – like calabaza, kabocha and buttercup – will do, as they all have dense flesh with a sweet, slightly nutty taste. The squash is cooked alongside mild leeks, vibrant ginger and warm cinnamon and nutmeg before being blended until smooth. After, a splash of rich GOYA® Coconut Milk is added to enrich the soup, making it extra silky and creamy with an unexpected luxurious flavor. We garnish the soup with shredded coconut and croutons for crunch, but you can also try topping the soup with toasted butternut squash seeds, ground cinnamon or chopped cilantro.

More
  • Ingredients
  • Directions

1

large leek, white and light green parts only, halved vertically and sliced

1”

piece fresh ginger, peeled and grated (about 1 tsp.)

6 cups

water

1

large butternut squash (about 2¾ lbs.), peeled, seeded and cut into ¾” cubes (about 5½ cups)

1

medium sweet potato (about 6 oz.), peeled and cut into ¾” cubes

tsp.

ground cinnamon

tsp.

ground nutmeg

Shredded, unsweetened coconut, optional for garnish

Croutons, optional for garnish

Directions

Kitchen View

Step 1

Heat oil in large, heavy pot over medium heat. Add leek. Cook, stirring occasionally, until softened, about 8 minutes. Add Recaito and ginger. Cook, stirring, until Recaito begins to bubble, about 30 seconds. Stir in water, butternut squash, sweet potato, Ham & Pumpkin Seasoning, cinnamon, and nutmeg; bring water to boil. Reduce heat to low. Simmer, stirring occasionally, until squash and sweet potato are very tender and begin to break down, about 25 minutes.

Step 2

Carefully puree soup in batches in blender; return to rinsed pot set over medium heat. (Or use submersion blender to puree soup until smooth). Stir in coconut milk and Adobo to taste; bring soup to boil then reduce heat to low. Simmer, stirring occasionally, until soup thickens to cream-like consistency, about 15 minutes.

Step 3

Serve soup with shredded coconut and croutons, if desired.

New from Goya

Recipe Tags

Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Under 20 on recipe-filter Christmas on recipe-filter

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print