Coconut-turmeric Soup with Butternut Squash
BY Brimly.October 16, 2023☆ ☆ ☆ ☆ ☆ (0)
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Photo By Editors @ the Brimly Test Kitchen
lO-Spice Level 40 minutesGluten-freeMAIN COURSEHave you ever tasted a dish that takes you straight to a sunny beach? We've been cooking up a storm at the Brimly Gluten-Free Test Kitchen, and guess what? We made a bowl of pure magic: "Coconut-Turmeric Soup with Butternut Squash."
Think of this: a warm summer day with the sweet smell of coconuts mixing with the cozy scent of fall. That's our soup! It's like a cozy hug from coconut and butternut squash, along with a few other fall favorites, and, of course, with just a hint of golden turmeric. We've been cooking for a while and this combo? It's a winner.
At the test kitchen, it's all about mixing old favorites with fresh twists. This soup is the best of both worlds. It's familiar yet exciting – perfect for cozy nights or fun dinners and, without a doubt, Gluten-Free!
Alright, grab your bowls and spoons, folks. A delicious blend of old meets new is ready to be served. Dive in and enjoy!
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Essentials you’ll need:
view:LISTENIngredients
1 Tbsp. coconut oil
1 small onion, diced
3 cloves garlic, minced
1 tsp. turmeric powder
1 tsp. ground cumin
½ tsp. ground coriander
¼ tsp. cayenne pepper (optional, for some heat)
1 small butternut squash, peeled, seeded, and cubed
1 can (400ml) coconut milk
2 cups vegetable broth
1 can (400g) chickpeas, drained and rinsed
2 cups fresh spinach, roughly chopped
Salt and pepper, to taste
Recipe Steps
Step 1
In a large pot, heat the coconut oil over medium heat. Add the diced onion minced garlic, and sauté until the onion is soft and translucent.
Step 2
Stir in the turmeric, cumin, coriander, and cayenne pepper (if using), and cook for another minute to toast the spices.
Step 3
Add the cubed butternut squash to the pot, along with the coconut milk and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the butternut squash is tender.
Step 4
Puree the soup until smooth and creamy using an immersion or regular blender.
Step 5
Return the soup to the pot (if using a regular blender), and add the chickpeas and chopped spinach. Cook for an additional 5 minutes, until the spinach has wilted and the chickpeas are heated through.
Step 6
Season with salt and pepper to taste.
Step 7
Serve the soup hot, garnished with fresh cilantro if desired.
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