Jamie Oliver Butternut Squash Soup With Coconut Milk

Jamie Oliver Butternut Squash Soup With Coconut Milk is a delicious spicy homemade soup that you can enjoy on a cold winter evening. This Butternut Squash Soup With Coconut Milk is made with butternut squash, coconut milk, red chilies, lime leaves, and basmati rice. Serve this milky jamie oliver butternut squash soup with Chicken Taco Salad, Wedge Salad or as side dish for old fashioned american goulash.

Jamie Oliver Butternut Squash Soup With Coconut Milk Ingredients

• 1 large butternut squash, halved and cut into 1-inch chunks
• 1¼ liters chicken or vegetable stock
• 6-7 lime leaves
• 3 red chillies, seeds removed
• 2 garlic cloves, peeled
• 1 thumb-sized ginger, peeled
• 3 lemongrass sticks, trimmed and crushed
• Sea salt
• Black pepper
• Small bunch of coriander
• Olive oil
• 1 tsp five-spice
• 1 tsp ground cumin
• 1 onion, finely sliced
• 200g basmati rice, washed
• 2 cans (400 ml each) of light coconut milk
• Juice of 3-4 limes
• 1 red chili, finely sliced (optional)

How To Make Jamie Oliver Butternut Squash Soup With Coconut Milk

1. Prep the Base: Heat a deep pan on medium-high. Warm the stock in a separate pan on low heat. In a food processor, blend lime leaves, chilies, garlic, ginger, lemongrass, a pinch of salt, and most of the coriander. Add olive oil, five-spice, and cumin while blending. Pour this mix into the hot pan and stir for 2 minutes.
2. Cook the Onion: Add the sliced onion to the pan. Cook on low heat for about 8-10 minutes until soft.
3. Add Squash and Stock: Add the squash chunks and pour in the warm stock. Bring to a boil, then simmer for 20-25 minutes until the squash is soft.
4. Add Rice and Coconut Milk: Stir in the rice. If it looks dry, add a bit of water. Simmer for 8 minutes. Add the coconut milk and bring it back to a boil. Simmer for 2 more minutes.
5. Final Touches: Turn off the heat. Season with salt and pepper. Add lime juice to taste. Garnish with sliced chili and reserved coriander leaves before serving.

What To Serve With Butternut Squash Soup

Consider serving your Butternut squash soup with a fresh green salad, roasted vegetables like Brussels sprouts or carrots, or even some crunchy kale chips. For those who prefer something more substantial, garlic bread or bruschetta can be a delightful addition.

How To Store Butternut Squash Soup

In The Fridge:

Store the Butternut Squash Soup in an airtight container and place it in the fridge as it should keep well for up to 4-5 days. Make sure to let the soup cool down to room temperature before sealing and storing it.

In The Freezer:

For longer storage, pour your Butternut Squash Soup into freezer-safe containers, leaving some space at the top for expansion, then seal tightly and store in the freezer for up to 2-3 months.

How To Reheat Butternut Squash Soup

In the microwave, place the Butternut Squash Soup in a microwave-safe bowl and heat on medium power, stirring occasionally. On the stovetop, pour the soup into a pot and warm over low heat, stirring as needed, until hot.

Check out More Soup Recipes From Jamie Oliver:

• Jamie Oliver Roasted Pumpkin Soup
• Jamie Oliver Butternut Squash And Ginger Soup
• Jamie Oliver Pumpkin And Sweet Potato Soup

Jamie Oliver Butternut Squash Soup With Coconut Milk

Author: Mohamed Shili Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesRest time: 10 minutesTotal time:1 hour 15 minutesServings:6 servingsCalories:609 kcal Best Season:Winter

Description

Jamie Oliver Butternut Squash Soup With Coconut Milk is a delicious spicy homemade soup that you can enjoy on a cold winter evening. This Butternut Squash Soup With Coconut Milk is made with butternut squash, coconut milk, red chilies, lime leaves, and basmati rice. Serve this Butternut Squash Soup with a fresh green salad, garlic bread, roasted Brussels sprouts, and kale chips.

Jamie Oliver Butternut Squash Soup With Coconut Milk Ingredients

• 1 large butternut squash, halved and cut into 1-inch chunks
  
• 1¼ liters chicken or vegetable stock
  
• 6-7 lime leaves
  
• 3 red chillies, seeds removed
  
• 2 garlic cloves, peeled
  
• 1 thumb-sized ginger, peeled
  
• 3 lemongrass sticks, trimmed and crushed
  
• Sea salt
  
• Black pepper
  
• Small bunch of coriander
  
• Olive oil
  
• 1 tsp five-spice
  
• 1 tsp ground cumin
  
• 1 onion, finely sliced
  
• 200g basmati rice, washed
  
• 2 cans (400 ml each) of light coconut milk
  
• Juice of 3-4 limes
  
• 1 red chili, finely sliced (optional)

How To Make Jamie Oliver Butternut Squash Soup With Coconut Milk

1. Prep the Base: Heat a deep pan on medium-high. Warm the stock in a separate pan on low heat. In a food processor, blend lime leaves, chilies, garlic, ginger, lemongrass, a pinch of salt, and most of the coriander. Add olive oil, five-spice, and cumin while blending. Pour this mix into the hot pan and stir for 2 minutes.
   
2. Cook the Onion: Add the sliced onion to the pan. Cook on low heat for about 8-10 minutes until soft.
   
3. Add Squash and Stock: Add the squash chunks and pour in the warm stock. Bring to a boil, then simmer for 20-25 minutes until the squash is soft.
   
4. Add Rice and Coconut Milk: Stir in the rice. If it looks dry, add a bit of water. Simmer for 8 minutes. Add the coconut milk and bring it back to a boil. Simmer for 2 more minutes.
   
5. Final Touches: Turn off the heat. Season with salt and pepper. Add lime juice to taste. Garnish with sliced chili and reserved coriander leaves before serving.

Keywords:Jamie Oliver Butternut Squash Soup With Coconut Milk, Jamie Oliver Butternut Squash Soup, Butternut Squash Soup With Coconut Milk, Butternut Squash Soup