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Butternut Squash and Coconut Soup Recipe

There’s nothing better than a steaming bowl of soup to chase away the winter chill but sometimes the classic tomato doesn’t quite hit the spot. Our butternut squash with coconut milk soup recipe will help you switch things up a little bit. Creamy, comforting and packed with flavour - it’s the ideal meal for the whole family to enjoy!

With a hint of warming spice and a silky-smooth texture thanks to the coconut milk, this easy butternut squash soup is a must-try for cosy nights in. Serve it piping hot with thick slices of buttered bread for the ultimate winter warmer.

For a finishing touch, swirl in yoghurt, sprinkle over fresh parsley and add a pinch of black pepper and enjoy! !

Want to make it vegan? Simply swap the butter for coconut oil or your favourite dairy-free alternative. So, what are you waiting for? Try this delicious winter soup recipe today!

  • Preparation time: 10 min(s)
  • Cooking time: 20 min(s)
  • Servings: 2

How to make

  1. Start by thinly slicing your onion whilst melting a knob of butter (or vegan alternative) in a saucepan over medium heat. Add the onions to the pan and sauté gently until soft and golden, being careful to not let them brown.
  2. Whilst the onions cook, peel and dice your butternut squash into evenly sized cubes to ensure they cook through at the same rate.
  3. Then, turn the heat down slightly and add your minced garlic, turmeric, ginger and cumin. Stir in the diced butternut squash and let everything cook for a couple of minutes to bring all the flavours out.
  4. Next, pour in the stock and enough water to fully cover the squash. Stir well, then turn up the heat to medium-high and let it cook until the squash is soft and easy to pierce with a butter knife.
  5. Once cooked, remove the pan from the heat and let it cool slightly. Then, using a hand blender, carefully blitz the soup until it’s reached your desired texture.
  6. Place the pan back on low heat and warm gently until it starts to bubble. Stir in 3–4 tablespoons of yoghurt alternative for that deliciously creamy texture.
  7. Finally, add salt and pepper to taste and - if you’d like a little extra warmth - stir in an additional teaspoon of cumin and ginger. Serve with crusty buttered bread for the perfect dipping utensil.

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