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Spicy butternut squash and coconut soup recipe

Spicy butternut squash and coconut soup recipe


  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

Easy to make soup - perfect for a quick and easy lunch! Serve with some fresh crusty bread on the side.

16 people made this

IngredientsServes: 6

  • 1 to 2 teaspoons olive oil
  • 1 white onion, diced
  • 1 stick celery, diced
  • 1 (2cm) piece root ginger, finely chopped
  • 1 clove garlic , crushed
  • 1 tablespoon Thai red curry paste
  • 1 butternut squash, peeled and diced
  • 500ml vegetable stock
  • 1 kaffir lime leaf
  • 300ml coconut milk
  • salt and pepper, to taste
  • green chilli, finely chopped
  • fresh coriander, to garnish

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Warm the oil in a saucepan over a medium heat. Add the onion and cook and stir until soft. Add the celery, ginger and crushed garlic and continue cooking until all the ingredients are soft.
  2. Add the Thai red curry paste and cook for a few minutes to allow the flavours to develop. Add the diced squash and pour over the vegetable stock. Add the kaffir lime leaf and bring to the boil. Reduce the heat and simmer until the squash is tender, around 15 minutes.
  3. Remove the lime leaf, add coconut milk and heat through. Using a handheld liquidiser or food processor, blend until smooth - you can add more stock if the consistency is too thick; season well. Ladle into warmed bowls and garnish with chopped green chilli and fresh coriander. Serve.

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Thai-Inspired Butternut Squash Soup with Coconut Milk

If you’re in need of a little comfort food right now, then I have just the cozy recipe for you. butternut squash soup flavored with Thai red curry paste and coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. The Sriracha, peanuts, scallions and cilantro add vibrant flavor and texture, and they look pretty, too. For me, this soup is filling enough to serve as a main course but for heartier eaters, feel free to add a scoop of jasmine rice to bulk it up.


Spicy Butternut Squash and Coconut Soup

It’s now autumn and it sure feels like it, I can really feel the chill in the air, mornings and nights are getting darker (which reeks havoc with taking food pics!). However I love getting wrapped up warm and I now have complete justification for wearing scarves everyday (have a very big collection!) I created this warming spicy butternut squash and coconut soup to celebrate and support The Soil Associaction Organic September which is a fantastic initiative I’m proud to support. The ‘make small changes’ campiagn gives simple and affordable hints and tips for going organic – you can find more info here.

This soup is everything a soup should be wholesome, rich, warming, slightly spicy and really delicious. I love the combination of butternut squash, ginger, peanut butter and coconut yogurt with their gorgeous Thai flavours. The lime juice lifts everything and brings the flavours together.

I love making a big batch so that I can take it to work for lunch.

If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin !


Recipe Summary

  • 1 tablespoon olive oil
  • ½ cup thinly sliced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 2 cups water
  • ½ cup canned coconut milk
  • 1 teaspoon salt
  • ¼ teaspoon ground red pepper
  • 2 (12-ounce) packages fresh cubed butternut squash
  • 1 tablespoon fresh lime juice
  • Ground red pepper (optional)
  • Cilantro leaves (optional)

Heat a large heavy saucepan over medium-high heat. Add oil to pan swirl to coat. Add shallots sauté 3 minutes or until softened, stirring occasionally. Add garlic and ginger sauté 1 minute. Add 2 cups water, coconut milk, salt, red pepper, and squash bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.

Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape) secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Stir in juice. Garnish with additional pepper and cilantro leaves, if desired.


Recipe: Yummy Butternut and Coconut Soup

Butternut and coconut soup. A soul-warming, flavorful soup that's perfect for fall and I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato Coconut Curry Soup, which is on the spicier. Jeanette Peabody, the chef at Hamiltons' at First & Main in Charlottesville, Virginia, makes this luscious, slightly sweet soup with butternut squash from Dave Matthews's Best of What's Around and coconut milk instead of heavy cream.

If a soup with deeper flavors is desired, try using roasted carrot, roasted garlic, and a roasted chili pepper (in place of raw) along with the squash. This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. Stir in the coconut milk, lime juice, and salt bring to a simmer but do not boil. You can have Butternut and coconut soup using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Butternut and coconut soup

  1. Prepare of Butternut.
  2. Prepare 1 of potato.
  3. Prepare 250 ml of fresh coconut milk.
  4. You need 1 of onion.
  5. It’s 2 of garlic cloves oil.

Taste and adjust seasonings, adding the remaining tablespoon of curry. This soup uses a whole butternut squash, but if you don't like chopping up squashes, the supermarkets do packs of ready chopped squash in the My perfect autumn/winter Sunday evening meal involves a warming pot of this Butternut Squash, Chilli and Coconut Milk Soup bubbling on the. This warming soup takes the traditional taste of the squash and enhances the flavour by merging it with curry and using the delicious sweetness of the coconut to offset some of the spice. They can really revolutionize a kitchen.

Butternut and coconut soup step by step

  1. Peel and wash the butternut and potato and cut into small cubes.
  2. Put chopped onion an garlic on heat and cook till golden brown.
  3. Add butternut and potato cubes and stir, cook for 2mins.
  4. Add the coconut milk and leave to boil on low heat.
  5. Once well cook, leave briefly to cool..
  6. Blend, place on fire and season as desired..
  7. Serve with preferred croutons.

Health Benefits – Easy Curried Butternut Squash and Coconut Soup. All the comfort of fall in just a few minutes. Thai red chili paste adds a touch of spice and toasty flavor. Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.


Butternut Squash Soup with Coconut

You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

The warm and comforting flavor butternut squash gets a taste of the tropics thanks to coconut milk in this creamy, elegant soup. Any winter squash – like calabaza, kabocha and buttercup – will do, as they all have dense flesh with a sweet, slightly nutty taste. The squash is cooked alongside mild leeks, vibrant ginger and warm cinnamon and nutmeg before being blended until smooth. After, a splash of rich GOYA® Coconut Milk is added to enrich the soup, making it extra silky and creamy with an unexpected luxurious flavor. We garnish the soup with shredded coconut and croutons for crunch, but you can also try topping the soup with toasted butternut squash seeds, ground cinnamon or chopped cilantro.


Give Me Five: Butternut squash and coconut soup

Soup is cheap, filling and nutritious. There’s eating and drinking in it. My kids love soup. It took me quite a while to find little bowls with two handles. We always had them as kids: pot-bellied French onion soup-style bowls that we could drink from.

When we were little our mother used to sometimes give us cups of homemade soup while we waited for dinner. It gave her a bit of breathing space to carry on getting the dinner ready, as it stopped us nagging her for a while.

My own small boys specify the soup they want by colour. “White soup” is potato and leek. Orange is this butternut coconut soup, which is fragrant with fresh ginger and garlic. It’s so quick and easy to make. The smooth coconut milk adds a sweetness and creaminess.

Not all coconut milks are created equal. Next time you’re shopping, take a look at the back of the tin. Ingredients range from about 35 per cent coconut in the cheaper brands to 99 per cent for the marginally more expensive organic versions.

The cheaper milks are thickened with gums and filled with emulsifiers and water. If you can’t find a good coconut milk, you can use a block of coconut cream or make your own by soaking dried coconut chips in water, then blitzing in a high-speed blender and sieving through muslin, as you would almond milk.

It’s a real eye-opener when you start reading the back of the packets of some foods. It’s so important that we know what our food contains. I try to keep as many whole foods in my diet as possible.

Making things from scratch is a little more time-consuming but always worth it. It tastes better and gives me peace of mind. Processed food is just that, and there are often hidden ingredients that you would never add yourself. Jars of sauce and ready-made foods are often high in sugar and salt, with emulsifiers, thickeners, gums and E numbers.

Whipping up a huge pot of soup only takes minutes. With a recipe such as this, it’s just a matter of peeling and chopping the vegetables, then throwing them in the pot. Smooth soups such as this freeze really well and are great to have in the freezer for bringing to work for lunch or having for dinner with good bread.

Soup is the perfect seasonal dish. It makes sense to buy what’s in-season and blitz it into a smooth, creamy puree. It’s so cost-effective. Pumpkins, root vegetables, leeks and onions are all perfect soup ingredients.

After the indulgence of the festive season, it’s quite sobering to go back to eating normal food. I can’t justify adding a splash of rum or brandy to everything in January like I did in December. That’s a good thing, though, and I know it’ll be for a short time, as February is just around the corner and it brings luxurious romantic recipes for seafood, steaks, chocolate fondants and all the typical Valentine’s day dishes.

This January, starting with this week’s recipe, I’m focusing on food that’s delicious, nutritious and budget-friendly instead of embarking on an unrealistic “detox”.

BUTTERNUT COCONUT SOUP: SERVES 6

The five ingredients

  • 1 butternut squash
  • 2 medium-sized sweet potatoes
  • 1 thumb-sized piece of ginger
  • 2 cloves of garlic
  • 1 tin coconut milk

From the pantry

Halve the butternut squash remove the inner seeds with a spoon and discard them. Peel and then roughly chop. Peel and chop the sweet potato. Peel the ginger and slice it. Peel the garlic cloves and bruise them by crushing with the flat of a knife.

Melt two tablespoons of butter in a heavy-based pan.

Add the ginger and garlic and leave to cook for a minute before adding the squash and sweet potato.

Stir everything well to coat in the butter. Add 500ml of water or stock and bring to the boil. Lower the heat and simmer until the vegetables are tender. Add the tin of coconut milk. Blitz until smooth and season to taste. Sprinkle with coconut chips or fresh coriander before serving.


Coconut & Ginger Butternut Squash Soup

A creamy, smooth butternut squash soup infused with flavors of coconut and ginger … and topped with sugared pistachios.

Ingredients

  • 2 Tablespoons Butter
  • 1 cup Shelled, Unsalted Roasted Pistachios
  • 1 teaspoon Kosher Salt
  • 2 Tablespoons Sugar
  • 1 teaspoon Ground Cinnamon
  • 1 whole Butternut Squash, 1 1/2 - 2 Pounds
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 cans (14 Oz. Size) Good Quality Vegetable Broth
  • 1 can 5.6 Ounce Of Coconut Milk
  • 2 teaspoons Ginger Juice Or Grated Ginger
  • 2 dashes Salt And Fresh Ground Pepper To Taste

Preparation

To make the garnish: In a medium saute pan, melt the butter. When fully melted, add the pistachios and stir to coat thoroughly. Sprinkle salt, sugar and cinnamon over the nuts and stir again to make sure they’re evenly covered. Remove from heat. Spread out on baking pan or nonstick cookie sheet and allow to cool.

To make the soup: Preheat your oven to 350°F. Cut the butternut squash in half lengthwise, remove seeds, drizzle with olive oil and place face down on a large rimmed baking sheet. Roast until tender, about 1 hour. Allow to cool enough to be able to handle the squash. Remove all the roasted flesh and place in large stockpot. Add vegetable broth to pot over medium heat and allow the squash to further break down and mix in with the broth. When brought to a low simmer, add in the coconut milk (make sure you stir it before you pour it into the pot) and ginger juice. Take off the heat and allow to cool again. In batches, blend the squash and soup liquid in a blender (the Vitamix is amazing for this) until pureed to desired consistency. Return to pot and heat before serving. Season to taste with salt and pepper. Sprinkle the top of the soup with the sugared pistachios right before serving.


Sweet Spicy Roasted Butternut Squash Soup with Apple

A flavorful, spicy, and super easy fresh roasted butternut squash soup with tangy Granny smith Apple and subtle heat of chilies! This comporting bowl is perfect accompaniment for a chili night dinner! Gluten free, and vegan.

This butternut squash soup is also low-oil since I only use oil spray to roast butternut squash and to saute onions. I cooked this soup in filtered water and added good dose of herbs and spices to compensate for the flavor.. Or I you can use a low-fat homemade vegetable stock.

After all, a healthy soup does not have to boring.. This soup strongly supports this theory! I'm not sure where to begin describing who much depth of flavor is packed into this no-cream creamy soup. First sip of the soup and you taste the sweetness of butternut squash and tang of granny smith apples.. As sip is complete, you feel the heat of chilies that make you take another sip of soup. :)

I'm telling you, it is THAT kind of addictive sweet and spicy butternut squash soup! That much and you know what? Soup comes together in 20 minutes once I have roasted butternut squash! (sharing complete guide for perfect roasting ahead)

Sounds like a promising Autumn dinner! Don't you think?

So, let's make some Spicy, Sweet, and Tangy Roasted Butternut Squash Soup!! Shall we?

Last weekend, I bought some fresh organic butternut squash. When I cut open the squash. it's fruity sweet fragrance was just amazing. Even raw squash filled my kitchen with sweet aroma. Honestly, if I buy squash late in season.. I don't think I have ever experienced such sweetness. Loved it!

I had an idea of spicy, sweet and sour soup cooking in my notebook since long.. Sweetness of squash gave me nudge in right direction. I still had a few tablespoons of adobo sauce left from last week's recipes. You know? My trio of Chipotle Salsa, Chipotle Barbacoa, and Chipotle Tofu Enchiladas! OMG! Chipotle should pay me for spreading so much love! )

Oh, did you guys notice the theme for this week?! I did not plan it! But it has become my favorite spicy soup/stew week of the fall! We started with Thai Red Curry, a famous saucy curry from Asia flavored with Thai chilies, coconut milk and spices! We embarked on Green Chili, a green tomatillos and green chili based hearty stew with creamy beans and chicken. Today's spicy and sweet butternut squash soup recipe completes the trio! Don't forget to check other two!

Ok, so let's get back to my butternut squash apple soup before I completely loose track of what was I saying..

After I had roasted the butternut squash which took about 30-35 minutes. I prepared Butternut Squash Apple Soup in just 20 minutes! Sweetness of squash goes very well with tangy ingredients such as goat cheese, yogurt, sour cream. Today, I used apple to marry two seasonal ingredients. Plus also to keep it dairy free, vegan, and closest to nature.

One thing that will pleasantly surprise you is Guajillo Chilies. It is Mexican red chili which is mild hot but still has a kick. Plus it is fruity like Ancho chilies. I used two because we like soup with some heat. For recipe, I have suggested only one without seeds. With two chilies blended in, this squash soup had a flavorful after-sip heat which we enjoyed a lot!

To prepare this soup, I start by cooking the butternut squash. If you using frozen squash, you can boil it with apples and other soup ingredients for 15 minutes longer. I used a whole fresh butternut squash. Instead of peeling and dicing it. I roasted it whole! This makes cooking butternut squash super easy and least pain-staking.

My quick reference guide to roast butternut squash:

1) Crisp tender medium butternut squash. Suitable for saute/chunky stews - Bake 25 minutes at 400 degrees Fahrenheit.
2) Fork tender medium butternut squash. Suitable for quick cooking in soups, or serve as-is. Bake 30 minutes at 400 degrees Fahrenheit.
3) Very soft medium butternut squash. Suitable for making butter, or pie-fillings.. Bake 35 minutes at 400 degrees Fahrenheit.

Please note above varies based on oven temperature and size of squash. Start checking after first 22 minutes to get right cooked butternut squash every time.

Once squash has cooked and is fork tender.. I let it cool while I prepare the rest of ingredients. Peel and core an apple, de-seed chilies, chop yellow onion and peel garlic.

I saute onion, chili, garlic in a heavy bottom pan. Once onions are soft, I add in other soup ingredients - roasted butternut squash, apple, spices, adobo sauce, salt, black pepper and water.. 15-20 minutes later, everything is well cooked and ready to blend. I simply use immersion blender to puree the soup. All ingredients are soft so immersion blender makes creamy smooth soup. No fancy blender or batch processing required!

In few lines, this Roasted Butternut Squash Soup is:

1) A simple but pack-a-punch butternut squash soup which will be your favorite this fall! Sweet, and spicy! yumm!!
2) Needs very less work! Recipe includes instructions to roast whole squash split in half. Once cooked, just peel off skin! No messing or cutting with raw butternut squash!
3) This is one pot soup with no need of fancy blenders! An immersion blender makes a creamy soup. No need to puree! Just make sure to remove seeds of chilies before adding to soup.
4) Last but no way the least! If you are looking for a special diet soup? I mean, gluten free or vegan butternut squash soup then look no further! This recipe is both - gluten free and vegan. It has no creams - dairy or non-dairy but yet it is very creamy.

In my book, overall it is a healthy, warm and all-round seasonal soup. This weekend, get home some fresh butternut squash and apples. Then try this soup!


Absolutely! Butternut squash, and winter squashes in general, are considered a superfood. Butternut squash delivers on the nutrition front and is a good source of magnesium and potassium. It also contains folate, Vitamin C and calcium and is one of the top food sources of Vitamin A.

Ginger and garlic are both known to be powerful anti-inflammatories and are used generously in this soup recipe.

The only nutritional downfall in this recipe might be coconut milk, which contains saturated fats. If you are avoiding saturated fats you can substitute the coconut milk for coconut water. See more information in the recipe for substitution instructions.