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BUTTERNUT SQUASH AND COCONUT SOUP

Butternut Squash and Coconut Soup: the heartwarming concoction you’ve been yearning for! Dive into the comforting blend of rich butternut squash and creamy coconut, bound to send your tastebuds on a flavorful expedition. It’s not just tasty but packs a healthy punch too. Stick around and discover how to craft this delightful dish.
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Total Time: 40 minutes

Nutritions

Nutrition Facts
BUTTERNUT SQUASH AND COCONUT SOUP
Amount per Serving
Calories
240
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
10
g
63
%
Sodium
 
300
mg
13
%
Potassium
 
650
mg
19
%
Carbohydrates
 
28
g
9
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Butternut Squash: 2 cups cubed (about 500g)
  • Coconut milk: 1 can 400ml
  • Vegetable broth: 3 cups 700ml
  • Onion: 1 medium-sized finely chopped
  • Garlic cloves: 3 minced
  • Ginger: 1-inch piece grated (about 2.5cm)
  • Olive oil: 2 tablespoons 30ml
  • Salt: to taste
  • Black pepper: to taste
  • Red chili flakes: 1/2 teaspoon 2.5ml
  • Fresh coriander: a handful chopped for garnish

Instructions

  • Begin by prepping your butternut squash. Peel, deseed and cube it.
  • In a large pot, heat the olive oil over medium heat.
  • Add the finely chopped onion, and sauté until translucent.
  • Mix in the minced garlic and grated ginger. Stir occasionally until fragrant.
  • Toss in the cubed butternut squash, ensuring it’s coated in the fragrant onion, garlic, and ginger mixture.
  • Pour in the vegetable broth, and bring the mixture to a boil.
  • Once boiling, reduce the heat and let it simmer. This allows the butternut squash to soften.
  • After about 20 minutes, or when the butternut squash is tender, stir in the coconut milk.
  • Add salt, black pepper, and red chili flakes to taste.
  • Using an immersion blender, or transferring to a stand blender in batches, purée the soup until smooth.
  • Allow the Butternut Squash and Coconut Soup to simmer for an additional 5 minutes, blending all the flavors.
  • Once done, serve hot, garnishing with freshly chopped coriander.

Notes

  • For an added layer of flavor, you can roast the butternut squash cubes at 400°F (200°C) for 20 minutes before adding to the pot.
  • If you’re after a more intense coconut flavor, sprinkle some toasted coconut flakes on top before serving.
  • Not a fan of heat? Feel free to adjust the chili flakes according to your preference.