Best 3 Squash And Coconut Milk Stew Recipes

Embark on a culinary journey to the tropics with this tantalizing Squash and Coconut Milk Stew recipe. This delectable dish harmoniously blends the earthy sweetness of squash with the rich, creamy texture of coconut milk, creating a symphony of flavors that will delight your palate. Accompanying this main course are two equally enticing recipes: a refreshing Cucumber Salad with tangy red onions and a delightful dessert of Sweet Potato Brownies. Each recipe is carefully crafted to provide a well-rounded and satisfying meal that caters to various dietary preferences, including vegan and gluten-free options. Get ready to tantalize your taste buds and indulge in a culinary experience like no other!

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INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW

Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew image

Provided by Aarti Sequeira

Time 50m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 cup yellow split pigeon peas (toor dal)
1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 Roma tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
4 cups vegetable stock or water, or enough to cover
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves

Steps:

Rinse the pigeon peas in a couple changes of water.
In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!

COCONUT BUTTERNUT SQUASH SOUP

Coconut Butternut Squash Soup image

Once you've got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.

Provided by Tara Parker-Pope

Time 2h

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 large butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil or other vegetable oil
1 large yellow or sweet white onion, chopped
1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube
2 teaspoons good-quality curry powder
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can light coconut milk
Salt and freshly ground pepper to taste
2 medium red onions, quartered and thinly sliced
1 good-size bunch kale (about 10 to 12 ounces)

Steps:

To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 701 milligrams, Sugar 8 grams

BUTTERNUT SQUASH COCONUT CURRY

Butternut Squash Coconut Curry image

This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.

Provided by hame0051

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups diced butternut squash
1 cup water
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon mustard seeds
½ teaspoon cumin seeds
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
1 (15 ounce) can coconut milk
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup chopped fresh cilantro, or to taste

Steps:

Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 34.2 g, Fat 26.7 g, Fiber 7.9 g, Protein 10.8 g, SaturatedFat 20.7 g, Sodium 607 mg, Sugar 1.9 g

Tips:

Choosing the right type of squash is crucial for this recipe. Look for a firm, heavy squash with smooth skin. Avoid any squash with blemishes or soft spots.
When preparing the squash, be sure to remove all the seeds and pulp. This will help to prevent the stew from becoming too watery.
If you don't have any coconut milk on hand, you can substitute it with an equal amount of chicken broth or vegetable broth.
For a creamier stew, use full-fat coconut milk. If you prefer a lighter stew, use light coconut milk or coconut milk beverage.
Add some chopped cilantro or parsley to the stew just before serving for a pop of freshness.

Conclusion:

This squash and coconut milk stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is hearty and filling, yet light and flavorful. The combination of squash, coconut milk, and spices creates a unique and satisfying dish that is sure to please everyone at the table. So next time you're looking for a new and exciting stew recipe, give this one a try!