Okra And Butternutsquash In Coconut Milk Recipes
BUTTERNUT SQUASH COCONUT CURRY
This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.
Provided by hame0051
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
- Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 34.2 g, Fat 26.7 g, Fiber 7.9 g, Protein 10.8 g, SaturatedFat 20.7 g, Sodium 607 mg, Sugar 1.9 g
BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h20m
Yield Serves 6 to 8; Makes about 8 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
- In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
- Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.
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