Creamy Butternut Squash Soup with Coconut

Name: Creamy Butternut Squash Soup with Coconut
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 Portionen
Ingredients: 2 piece butternut squash; 4 tablespoon olive oil; 1 piece carrot, peeled and finely chopped; 1 cup finely chopped onion; 0.5 cup celery, finely chopped; 1 cup tomato sauce; 3.5 teaspoon dried basil, divided; 1 teaspoon salt; 3 cup coconut milk; 2 tablespoon chopped fresh basil; 1 piece French baguette; 1 tablespoon olive oil

Soup

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 15 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Creamy Butternut Squash Soup with Coconut is ready in 1 h 15 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This creamy butternut squash soup with coconut milk is a delightful vegan dish, perfect for a cozy autumn evening. The sweetness of the butternut squash is beautifully balanced by the richness of the coconut milk and the aromatic basil. I've been making this soup for years, and it's always a hit! It's incredibly easy to prepare, especially with the Thermomix®, and the result is a velvety smooth soup that's both comforting and flavorful. Serve it with warm baguette slices for a complete and satisfying meal. This soup is naturally gluten-free and lactose-free, making it a great option for those with dietary restrictions.

Ingredients (12 ingredients)

2 piece butternut squash
4 tablespoon olive oil
1 piece carrot, peeled and finely chopped
1 cup finely chopped onion
0.5 cup celery, finely chopped
1 cup tomato sauce
3.5 teaspoon dried basil, divided
1 teaspoon salt
3 cup coconut milk
2 tablespoon chopped fresh basil
1 piece French baguette
1 tablespoon olive oil

Preparation (10 steps)

Prepare Butternut Squash

Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish and bake for 35-40 minutes, or until softened and easy to cut into. Let cool until safe to handle. Peel, seed, and cut squash into chunks.

Chop Carrot, Onion, and Celery

Peel and finely chop 1 carrot. Finely chop 1 cup of onion and ½ cup of celery.

Sauté Vegetables

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 4 tablespoons of olive oil to the Thermomix bowl. Add the chopped carrot, onion, and celery. Cook for 3 minutes at 120°C on speed 1.

180

Add Tomato Sauce and Basil

Thermomix® Setting

7 min/212°F/Speed 1 100

Add 1 cup of tomato sauce, 1 ½ teaspoons of dried basil, and 1 teaspoon of salt to the Thermomix bowl. Cook for 7 minutes at 100°C on speed 1 until slightly thickened.

420

Combine Squash and Coconut Milk

Add the baked butternut squash chunks to the Thermomix bowl. Mix well. Add 3 cups of coconut milk and 2 tablespoons of chopped fresh basil.

Simmer the Soup

Thermomix® Setting

20 min/194°F/Speed 1 90

Cook for 20 minutes at 90°C on speed 1 with the mixing bowl lid and measuring cup in place, stirring occasionally with the spatula.

1200

Blend the Soup

Thermomix® Setting

30 sec/Speed 8

Blend the soup in batches. Fill the Thermomix bowl halfway with soup. Secure the lid and blend for 30 seconds on speed 8. Pour into a pot and repeat with the remaining soup.

Warm Through and Season

Return the blended soup to the pot and cook over medium heat until warmed through, about 5 minutes. Adjust seasonings to taste.

Prepare Baguette

Preheat the oven to 325 degrees F (165 degrees C). Cut the baguette in half diagonally. Drizzle with 1 tablespoon of olive oil and sprinkle with the remaining 2 teaspoons of dried basil. Place on a baking sheet.