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" cubes
- 1 large sweet potato, peeled and cut into 1" cubes
- 1 tsp. cumin
- 1 Tbsp. brown sugar
- 1 tsp. salt
- ¼ 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 5–8 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 8–10 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 3–5 minutes more, then serve immediately, garnishing with pepitas.