Ready in 2 hours
This is a deliciously creamy soup full of nice flavor. Great for a chilly Fall day! I cooked and cooled the squash the night before in order to save time, and an immersion blender would have been helpful.
"This is the best pumpkin soup I have ever eaten or made. Once I figured out that pumpkin was the same as squash by USA naming."- Soques
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1. In a medium-sized soup pot, saute onion in butter
2. Add garlic and stir
3. Add squash and stir
4. Pour in chicken stock and mix well
5. Simmer for 20 minutes
6. Pour in coconut milk and stir well
7. In batches, blend until smooth in Cuisinart or blender. (You can also use an immersion blender.)
8. Season with salt and black pepper to taste
Instruction for Baking Squash:
Pierce the squash skin all over with a fork, place in a glass baking dish with a couple inches of water, and bake at 400* for approximately 45 minutes, or until inside is tender. The water will catch any syrupy drippings from the squash. When done, scoop out the fleshy inside, and discard seeds and skin.
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katesmith-foerster 3 weeks agoAdded red curry paste. Added more flavour
Jenn1p0m 2 years agoGreat soup! I added a spice bag that had 10 whole cardamom seeds and 3 cinnamon sticks. After that I give it 5 stars.
Bettygrace 2 years agoThis soup is delicious! I added a little coriander which worked really well.
Soques 3 years agoThis is the best pumpkin soup I have ever eaten or made. Once I figured out that pumpkin was the same as squash by USA naming.
Karrie63 5 years ago[I posted this recipe.]