Salmon coconut soup with butternut squash, healthy

Sweet and spicy this healthy salmon coconut soup with butternut squash is the solid simple dinner idea that you can make in about 30 minutes from scratch! You will need some salmon, vegetables, coconut milk and spices!

It is SO good! Like we usually procrastinate on publishing recipes, but this one we made two nights ago and ate it for two days.

Aaaand now we're crying because there’s none (the recipe doesn’t make a ton).

We think there was something wrong with our coconut milk, because it didn’t add a ton of color to the soup. It added more like fat spots or micelles to be more scientific. Maybe it’s because the coconut milk can is expiring in less than a month.

And you know the expiration date with canned coconut milk: NEVER. The good news is, we ate the salmon soup with the aging coconut milk and we're still alive. We think they call it survival skills.

Or maybe living on the edge? The thrill of eating food about to expire. You just never know what will happen within the next 24 hours. It’s exciting.

Healthy Coconut Salmon Soup Ingredients

Here’s what you need to make this tasty soup:

• salmon
• butternut squash
• coconut milk
• crushed red pepper
• fresh ginger
• onion
• garlic
• cinnamon
• coriander
• green onions
• kale
• fresh dill
• peas
• water
• salt and pepper

We know the ingredient list sounds so random and it is because that’s what we had. We had some kale, scallions and dill in the garden, so we used those veggies. Feel free to use things like broccoli, cilantro, basil or whatever you like that would cook within 2-3 minutes at the end and add freshness and more nutrients to the soup. Now let’s make the soup!

How it comes together

The first thing you will want to do, as with any soup is to prep the ingredients before their long steam bath. And don’t tell them about their destiny, you don’t want them to get anxious. So peel and chop the onion and the butternut squash, mince garlic, grate the ginger, wash and thinly chop the green onions, kale and the fresh herbs. Also, cut up the salmon into bite-sized pieces.

Grab a cooking pot and saute the onion and garlic with some olive oil and the spices – crushed red pepper, coriander, ginger and cinnamon for 2-3 minutes, stirring.

Add in the butternut squash, water and salt, cover and bring to a boil. Reduce heat and cook for 8 minutes.

Have a taste of the broth and add salt if needed. Then add in the salmon and the frozen peas and cook for 5 more minutes.

Then stir in the coconut milk, cook for 2-3 more minutes.

Finally, add in the quickly cooking vegetables like kale, scallions and dill. Cook for 1-2 more minutes or turn off and cover for 2 minutes, so that the veggies can steam lightly.

Then enjoy the soup!