Butternut Squash Soup with Coconut

Name: Butternut Squash Soup with Coconut
Prep time: 15M
Total time: 65M
Yield: 8 Servings
Ingredients: 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 large leek, white and light green parts only, halved vertically and sliced; 2 tbsp. GOYA® Recaito – Cilantro Cooking Base; 1” piece fresh ginger, peeled and grated (about 1 tsp.); 6 cups water; 1 large butternut squash (about 2¾ lbs.), peeled, seeded and cut into ¾” cubes (about 5½ cups); 1 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 GOYA® Coconut Milk; Shredded, unsweetened coconut, optional for garnish; Croutons, 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® Coconut Milk 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

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

2 tbsp.

GOYA® Recaito

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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

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⅛ tsp.

ground cinnamon

⅛ tsp.

ground nutmeg

1 can
(13.5 oz.)

GOYA® Coconut Milk

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Shredded, unsweetened coconut, optional for garnish

Croutons, optional for garnish

Directions

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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.

Products in this Recipe

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Extra Virgin Olive Oil

Recaito Culantro Cooking Base 12 OZ_Front

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Recaito

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Adobo All-Purpose Seasoning with Pepper

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Coconut Milk

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Recipe Tags

Butternut Squash Soup with Coconut

Prep Time: 15m

Total time: 65m

Yields: 8 Servings

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.