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Bring Brazil Home This Fall with this Butternut Squash Soup

Butternut Squash Soup
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Nothing screams fall like butternut squash! It’s sweet, starchy and nutty flavor is the protagonist in this warming Brazilian soup (known in Brazil as Sopa de Abobora e Coco). This soup also features rich coconut milk and sweet potatoes or yams.  All that richness is plainly seasoned with just salt, pepper, cumin and ground nutmeg, it can not be any easier.  To get the most flavors out of the squash, it is best to roast it first with a very light coat of unsalted butter.  This way, you get all the sweetness through caramelization which gives the soup so much body.  On a super healthy note, let me remind you that butternut squash has about 65 kcal per cup, has virtually no fat, only 6 grams of sodium and approximately 3 grams of dietary fiber.   Best of all, butternut squash has high levels of the antioxidant-rich nutrient beta-carotene which your body later converts to vitamin A, and has about half the recommendation for vitamin C! So, how about bringing home this hourglass shaped super food and make this delicious soup for a tasty and healthy meal.Butternut Squash Soup Ayote

Ingredients & Method   (Yields: 4-6  servings)

  • 1 medium butternut squash, cut lengthwise and seeded (leave the peel )
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, chopped
  • 1 large sweet potato OR yam, peeled and cut into big chunks
  • 3-4 cups unsalted vegetable stock
  • 1 cup coconut low-fat coconut milk
  • 1 teaspoon ground cumin
  • Ground nutmeg to garnish
  • Salt and pepper to taste

Pre-heat oven at 375F. Place squash and potatoes on a baking sheet, lightly brushed with the melted butter. Roast for about 45 minutes or until squash is tender and has lightly caramelized. With a spoon, scoop out the flesh of the squash and set aside. Heat the olive oil and cook the onion for 3 minutes or until soft. Add garlic and cook for an extra minute until fragrant. Add the squash, potatoes, vegetable stock and coconut milk. Season with salt, pepper and cumin. Simmer for 10-15 minutes. Remove from heat and blend using a immersion blender OR a regular blender until smooth. Garnish with ground nutmeg and serve with toasted bread (optional).

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