Butternut Squash and Coconut Milk Soup

Delicious Roasted Butternut Squash and Coconut Milk Soup
Delicious Roasted Butternut Squash and Coconut Milk Soup
The Perfect Comforting Lunch
The Perfect Comforting Lunch
Flavoursome Spiced Soup
Flavoursome Spiced Soup

I don’t mean to brag, but this butternut squash soup is probably the best soup I’ve ever made! I decided to make it as squashes are popping up in the supermarkets a lot now as Autumn creeps up on us, and in this cold, wet weather a comforting bowl of hot soup is just the ticket. This soup is creamy and silky thanks to the coconut milk and roasted squash base and doesn’t use any stock, instead relying on chilli, garlic, ginger, cumin and a slight dash of vinegar to make it zing with mouth watering flavour.

I made a nice big batch of this at the weekend and brought some to work in a thermos for lunch, and froze individual portions to defrost over the following weeks for a quick and easy light supper. I also roasted a little extra squash and kept it aside to throw into pastas, risottos and omelettes during the week for really quick and easy after-work dinners.

This is really easy to make and I highly recommend adding this delicious, creamy butternut squash soup to your list. Not only does it tick all the boxes, but the beautiful flavours are a welcome change from the usual vegetable soup.

Delicious Hearty Soup
Delicious Hearty Soup


2 medium sized Butternut Squashes peeled and chopped into equal sized pieces (seeds removed and discarded)

1 yellow onion diced

2 cloves garlic finely chopped

1 red chilli deseeded and chopped

1 thumb-length piece of ginger peeled and finely chopped

1 heaped tablespoon ground cumin

1 can coconut milk

2 cups water

1 tbsp vingear

1 tsp salt

Olive oil

  1. Preheat your oven to 200C and lay your chopped squash into a baking tray. Coat with oil and a sprinkle of salt and pop in the oven, turning occasionally until cooked through (about 30 minutes).
  2. In a large pot heat a little oil and tip in the garlic, onion, chilli, ginger and cumin. Stir for about 5 minutes until soft, be careful not to let them brown.
  3. Add in the coconut milk, water, vinegar and squash and turn up the heat to a medium-high heat and let cook away for about 15 minutes.
  4. Take the pot off the flame and with a hand blender blend for about 5 minutes on high until totally smooth. Be careful to avoid any splashes of hot soup that may spit out.
  5. Taste the soup and if needed season with a little more salt, cumin or vinegar.
  6. Serve with a little garnish of cracked black pepper, ground cumin or reserved coconut milk.
Beautiful Roasted Butternut Squash
Beautiful Roasted Butternut Squash
The Flavour Punch Of The Soup
The Flavour Punch Of The Soup
After 15 Minutes Cooking It's Ready To Be Liquidised
After 15 Minutes Cooking It’s Ready To Be Liquidised
Delicious Squash and Coconut Soup
Delicious Squash and Coconut Soup

5 thoughts on “Butternut Squash and Coconut Milk Soup”

  1. This was so tasty when you made me this 🙂 Will definitely be giving it a good – perfect for the colder weather 🙂

  2. This looks really good. I made Butternut squash soup for my lunches this week and added a teaspoon of green curry paste to the pot after I’d blended it. It’s gorgeous, but I think the addition of coconut milk as you did would make it a triumph! Keeping the cold at bay nicely!!

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