Don’t have coconut milk? No problem. You can substitute it with half and half, heavy cream, or Greek yogurt for a creamier ...

Whisk the remainder of the coconut milk along with the red curry paste into the soup. Turn off the heat and let the soup cool for about 5 minutes. Ladle the soup into a food processor in batches ...

Garnish it with a drizzle of coconut milk or a sprinkle of ground black pepper. You can use fresh butternut squash to make this soup. But if you don’t have any, you can always use precut squash.

Turmeric is a super-spice! It contains curcumin, a powerful anti-inflammatory and antioxidant. Just a teaspoon of ground ...

A warming winter pumpkin soup; the kick of ginger and chilli is set off by soothing coconut milk. If you can't get hold of pumpkin, try butternut squash. This meal, if served as six portions ...

Try out these tasty soup recipes, like chicken soup or butternut squash soup, for a flavorful dish that will help support ...

This umami soup is a delicious way to use up leftover ... Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat. Heat, while stirring ...

One of our favorites is a gingery butternut soup with fennel and coconut milk. It's topped with a spicy pecan cream and a bit of lemon juice for brightness, making it a perfectly cozy holiday ...

From her cold-busting butternut squash ... Stir in the hot stock and coconut milk and bring the soup to the boil. When the squash is tender the soup is ready to be blended using a food-processor ...