Try this delicious pie that tastes like creme de cacao and cognac. Make sure to prepare it in advance to allow for chilling.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 butternut squashes – peeled, seeded, and diced
- 4 cups vegetable broth
- 3 small potatoes, peeled and diced
- 1 onion, thinly sliced
- 4 carrots, peeled and diced
- 1 clove garlic, minced
- 1 (14 ounce) can coconut milk
- salt and ground black pepper to taste
Instructions
- Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
- Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.
- If you don’t have an immersion blender, you can carefully blend the soup in a food processor.
Reviews
Two family members voted 2 stars, a 3rd voted 4 starts, and the other voted 4.5 stars. We used 1 tsp salt, 1/2 tsp fresh ground black pepper, added 2 extra cloves of garlic (3 cloves total), 1/4 tsp thyme, and 1/2 tsp sage but it was still more sweet than savory. The coconut flavor was strong and the soup was sweet. We substituted 1 hubbard squash in place of the 3 butternut squash because that’s what we had on hand. This made 12 bowls of soup – TWICE what was expected based on the “6 servings” listed.
This was amazing! The only thing I did differently was add more garlic- 8 cloves- because I really like garlic.