Velvety Butternut Soup with Spiced Coconut Drizzle

Butternut squash is a beloved staple in many Zimbabwean kitchens, showcasing the country’s rich agricultural bounty and the deep-rooted tradition of utilizing seasonal produce. This recipe for Velvety Butternut Soup with Spiced Coconut Drizzle takes the humble butternut and elevates it with a luxurious coconut drizzle infused with spices. This fusion of flavors celebrates Zimbabwean ingredients while inviting global culinary influences—a perfect dish to enjoy at home or share on Zimbo Menu, Zimbabwe’s vibrant local food marketplace.

Ingredients

For the Soup

2 medium-sized butternut squashes (approximately 1 kg), peeled, seeded, and chopped

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon olive oil

4 cups vegetable or chicken broth

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and black pepper, to taste

1 tablespoon fresh lime juice

Fresh coriander (cilantro), for garnish

For the Spiced Coconut Drizzle

1 cup coconut milk

1 teaspoon ground ginger

1 teaspoon chili flakes (adjust to taste)

1 tablespoon lime juice

Instructions

Preparation: Begin by peeling and chopping the butternut squash into small cubes. This will help it cook down faster and become tender for the soup.
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent—approximately 5 minutes. Then, stir in the minced garlic and continue to sauté for another minute, allowing the fragrant aroma to fill your kitchen.
Add the Squash: Once the onion and garlic are ready, add the chopped butternut squash to the pot. Stir in the ground cumin and coriander, cooking for an additional 2-3 minutes to toast the spices and release their flavors.
Incorporate the Broth: Pour in your vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the squash is fork-tender.
Blend until Smooth: Once cooked, remove the pot from heat. Using an immersion blender, blend the soup until it reaches a velvety smooth consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender and blend until smooth, then return to the pot.
Season the Soup: Stir in the fresh lime juice and season with salt and black pepper to taste. This will enhance the natural sweetness of the butternut squash.
Prepare the Spiced Coconut Drizzle: In a small bowl, combine the coconut milk, ground ginger, chili flakes, and lime juice. Whisk until smooth and the flavors are well combined.
Serve: Ladle the warm soup into bowls and drizzle generously with the spiced coconut mixture. Garnish with fresh coriander and serve hot. This is where your velvety butternut soup truly shines—its creamy texture topped with the zesty coconut drizzle.

Cooking Tips

Choosing the Squash: Select butternut squashes that feel heavy for their size and have smooth skin. Avoid any with soft spots or blemishes.

Infusion of Flavors: For added depth, you can infuse the coconut milk with a piece of cinnamon stick or star anise while gently heating it. Just remember to strain them out before serving.

Personalize Your Soup: Feel free to add other spices like nutmeg or allspice, which can enhance the warmth of flavors in the soup.

This Velvety Butternut Soup with Spiced Coconut Drizzle is not only a dish you’ll love but also a fantastic option to inspire your culinary creativity for sharing on Zimbo Menu. Whether it’s a cozy meal for friends or a delicious offering at local markets, this recipe perfectly captures the essence of seasonal ingredients. As you explore more about your culinary passions, consider downloading the Zimbo Menu app to see if the marketplace suits your hobbies and business needs!