Brazilian Coconut Butternut Squash Soup (Sopa de Abóbora e Coco)
You might not think that butternut squash would pair well with the tropical flavor of coconut, but the combination most certainly succeeds in this aromatic soup.
Serves: 6Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 1 medium onion, peeled and diced
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 tsp. cumin
- 1 Tbsp. brown sugar
- 1 tsp. salt
- 1⁄4 tsp. red pepper flakes
- 4 cups vegetable stock
- 1 can (13.5 oz.) coconut milk
- 2 Tbsp. fresh lime juice
- 1 small bunch kale, stems removed and cut into thin ribbons
- 1 cup pepitas
- Heat the oil in a large soup pot over medium heat. Add the onion to the pot and cook until translucent, about 5 to 8 minutes. Add squash, sweet potato, cumin, brown sugar, salt, and red pepper flakes. Cook, stirring, until the squash starts to brown around the edges, about 10 minutes.
- Add the stock, increase heat to high, and bring to a boil. Reduce heat to low, cover, and simmer until squash and sweet potatoes are tender, about 8 to 10 minutes.
- Use a slotted spoon to remove the vegetables and place them in a blender. Add coconut milk and lime juice to the blender and process until mixture is smooth. Whisk the squash/coconut milk mixture back into the soup.
- Add kale and simmer soup for 3 to 5 minutes more, then serve immediately, garnishing with pepitas.