How to Make Award-winning Butternut Squash and Coconut Soup

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Before you jump to Butternut Squash and Coconut Soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That's a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared burden we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone's active participation. These kinds of changes need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going a lot more green.

A large amount of electricity is definitely consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to operate less regularly, will also save electricity.

The kitchen on its own provides you with many small means by which energy and money can be saved. Efficient living is definitely something we can all accomplish, without difficulty. Largely, all it requires is a bit of common sense.

We hope you got insight from reading it, now let's go back to butternut squash and coconut soup recipe. You can cook butternut squash and coconut soup using 8 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Butternut Squash and Coconut Soup:

1. Provide 1 of medium sized butternut squash, peeled de-seeded and chopped.
2. Take 1/2 of white onion chopped.
3. Get 4 of small carrots peeled and diced.
4. Prepare 200 ml of full fat coconut milk.
5. You need To taste of Salt and black pepper powder.
6. Provide As needed of Olive oil.
7. Take 1 tsp of chilli flakes to garnish.
8. Use as needed of pumpkin seeds for garnishing.

Instructions to make Butternut Squash and Coconut Soup:

1. Gently cook the onions in a splash of olive oil in a large saucepan, for about 5 minutes..
2. Add the carrots and squash and cook over a medium heat for a good 15 minutes. For this soup I purposely allowed some of the squash to start to caramelise (but not burn) as it adds more flavour to the end soup..
3. Add 500 ml of veg or chicken stock and simmer until the veg is tender..
4. Allow to cool slightly then blend until smooth. Then stir in the coconut milk. Now taste the soup and add salt and pepper to taste. Sprinkle with seeds and chilli flakes to garnish before serving..

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