Creammmmmy Goodness!! Pureed soups have always been so damn delectable. Perfect as an appetizer, or served with some super amazing bread it’ll take the trophy for the main course too. By making this with coconut milk, you add all the fatty flavor without any of the guilt and the tummy ache you get from heavy cream.
Let the blender do the hard part. Once your veggies are cooked perfectly, the blending process seems to not only make the perfect consistency, but it makes the flavors literally blend together super well. This is a perfect example of letting ingredients speak for themselves.
The carrots add a super sweet flavor while making it bright orange which I LOVE! Save a lil coconut milk for garnish or just drizzle with olive oil.
1 tbsp olive oil
1 medium Butternut Squash
1 medium Leek
2 stalks of celery
4 cloves of garlic
2 rosemary stems
3 cups Vegetable stock
1 can Coconut milk
salt and pepper to taste
Over medium-high heat, add olive oil to a medium sized stock pot.
Once oil is hot, add in leeks. Add a pinch of salt and sauté until starting to just brown.
Add celery, carrots, and garlic. Sauté for about 3 more minutes.
Add squash, rosemary, stock and coconut milk. Cover and cook on low for about 15 minutes.
Check to make sure squash and carrots are fork tender. Once they’re cooked, turn off the heat. Pull out the rosemary stems.
Add everything to a blender and puree until smooth.
Serve immediately and make sure to slurp!
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