Butternut Squash Soup with Coconut

Name: Butternut Squash Soup with Coconut
Prep time: 15M
Total time: 65M
Yield: 8 Servings
Ingredients: 2 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; 1 Butternut Squash Soup with Coconutlarge leek, white and light green parts only, halved vertically and sliced; 2 tbsp. RecaitoGOYA® Recaito – Cilantro Cooking Base; 1” Butternut Squash Soup with Coconutpiece fresh ginger, peeled and grated (about 1 tsp.); 6 cups Butternut Squash Soup with Coconutwater; 1 Butternut Squash Soup with Coconutlarge butternut squash (about 2¾ lbs.), peeled, seeded and cut into ¾” cubes (about 5½ cups); 1 Butternut Squash Soup with Coconutmedium sweet potato (about 6 oz.), peeled and cut into ¾” cubes; 1¾ tsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper, divided; ⅛ tsp. Butternut Squash Soup with Coconutground cinnamon; ⅛ tsp. Butternut Squash Soup with Coconutground nutmeg; 1 can Coconut MilkGOYA® Coconut Milk; Butternut Squash Soup with CoconutShredded, unsweetened coconut, optional for garnish; Butternut Squash Soup with CoconutCroutons, optional for garnish

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The warm and comforting flavor butternut squash gets a taste of the tropics thanks to coconut milk in this creamy, elegant soup. Any winter squash – like calabaza, kabocha and buttercup – will do, as they all have dense flesh with a sweet, slightly nutty taste. The squash is cooked alongside mild leeks, vibrant ginger and warm cinnamon and nutmeg before being blended until smooth. After, a splash of rich GOYA® <a title="Coconut Milk" href="https://goya.com/en/products/coconut-milk-goya" data-id="7958">Coconut Milk</a> is added to enrich the soup, making it extra silky and creamy with an unexpected luxurious flavor. We garnish the soup with shredded coconut and croutons for crunch, but you can also try topping the soup with toasted butternut squash seeds, ground cinnamon or chopped cilantro.

Total Time

65m

Prep Time:15m

Yields:8 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

large leek, white and light green parts only, halved vertically and sliced

2 tbsp.

GOYA® Recaito

1”

piece fresh ginger, peeled and grated (about 1 tsp.)

6 cups

water

large butternut squash (about 2¾ lbs.), peeled, seeded and cut into ¾” cubes (about 5½ cups)

medium sweet potato (about 6 oz.), peeled and cut into ¾” cubes

1¾ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , divided

⅛ tsp.

ground cinnamon

⅛ tsp.

ground nutmeg

1 can
(13.5 oz.)

GOYA® Coconut Milk

Shredded, unsweetened coconut, optional for garnish

Croutons, optional for garnish

Directions

Kitchen View

Step 1

Heat oil in large, heavy pot over medium heat. Add leek. Cook, stirring occasionally, until softened, about 8 minutes. Add recaito and ginger. Cook, stirring, until recaito begins to bubble, about 30 seconds. Stir in water, butternut squash, sweet potato, 1 tsp. Adobo, cinnamon and nutmeg; bring water to boil. Reduce heat to low. Simmer, stirring occasionally, until squash and sweet potato are very tender and begin to break down, about 25 minutes.

Step 2

Carefully puree soup in batches in blender; return to rinsed pot set over medium heat. (Or, use submersion blender to puree soup until smooth). Stir in coconut milk and remaining Adobo; bring soup to boil then reduce heat to low. Simmer, stirring occasionally, until soup thickens to cream-like consistency, about 15 minutes.

Step 3

Serve soup with shredded coconut and croutons, if desired.