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Serve warm and enjoy.
Acorn squash soup recipe with coconut milk. Cook for 1 to 2 minutes more. Working in two batches process soup in a blender until smooth. Remove squash from oven and allow to slightly cool.
Add the squash salt cloves and red pepper. Place the flesh of the baked acorn squash in the ninja blender add the coconut milk and one cup of broth. Transfer back to saucepan.
Cook onion carrot and garlic in melted butter until soft 5 to 7 minutes. Add onion and sauté until soft and translucent. Simmer covered 10 minutes stirring occasionally.
While the squash is cooling heat a tablespoon of oil in a large heavy pot over medium heat. Place in oven on middle rack and bake for 60 75 minutes or until fork tender. Use an immersion blender to puree the soup or transfer the soup to a blender and puree until smooth and return to the pot.
Place the squash on a non stick or foil lined baking sheet flesh side up and lightly coat with coconut oil and desired salt. When ready scoop the cooked acorn squash flesh with a spoon. Pour in the liquid add the broth and coconut milk to the pot then bring to a low boil and cook for about 5 10 minutes or until the apples are softened.
Once the soup is pureed stir in the coconut milk and cook until heated through 2 to 3 more minutes. Meanwhile melt 2 tbsp butter or coconut oil in a cast iron pan and spread the onion evenly into the pan. Curry powder butternut squash fresh parsley coconut milk sea salt and 6 more instant pot ginger coconut butternut squash soup i am a food blog salt garlic vegetable stock unsweetened coconut milk freshly ground pepper and 2 more.
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