Easiest Way to Prepare Gordon Ramsay Butternut Squash Soup with lemon and coconut

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, butternut squash soup with lemon and coconut. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Butternut Squash Soup with lemon and coconut is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Butternut Squash Soup with lemon and coconut is something that I’ve loved my entire life.

Butternut Squash Soup with lemon and coconut. This butternut squash soup recipe is the best! Made with squash, ginger, rosemary It's a delicious, all-veggie healthy butternut squash soup with ginger, sage, and rosemary. Just what I was looking for - a very straightforward butternut squash soup - no milks or butters or coconut or sweetener.

To begin with this particular recipe, we must prepare a few components. You can cook butternut squash soup with lemon and coconut using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash Soup with lemon and coconut:

1. Make ready 2 1/2 lb butternut squash, peeled and seeded (4 cups chopped)
2. Get 1 piece lemon or lime zested
3. Get 3 slice ginger or 1 teaspoon of powdered ginger
4. Take 1/2 Large onion sliced
5. Make ready 1 clove garlic clove, crushed
6. Prepare 2 piece Jalapeno chiles or cayenne pepper to taste.
7. Get 1 piece lemon juiced or 2 limes juiced
8. Get 2 cup coconut milk
9. Prepare 1 tbsp olive oil
10. Prepare 1 tsp curry powder

I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup. Not only does it balances the spice of Thai Curry Paste. If you don't have a scale at home, I recommend weighing the squash when you buy it!

Instructions to make Butternut Squash Soup with lemon and coconut:

1. Cook chopped squash, onion, garlic for 10 minutes stirring occasionally.
2. Add coconut milk, cook for 30 minutes on stove
3. Puree and add lime juice.
4. Serve with herbs.

Not only does it balances the spice of Thai Curry Paste. If you don't have a scale at home, I recommend weighing the squash when you buy it! Add the carrots, celery, curry powder, garlic and onions. Add the apple, squash, broth and spices. Transfer the solids to a food processor with a slotted.

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