Butternut squash is a perfect soup to make that’s quick and easy. It’s also a perfect way to eat squash if you’re like me and love it, but often can’t be bothered with all that peeling and chopping that is usually involved. Just halve, roast in the oven and scoop out all that sweet gooey flesh! If you want to make it even easier, just skip the onions step, it’ll taste just as good. Add in some rich coconut milk, some chilli, a fresh twist of lime and this soup is super tasty.
– Butternut Squash & Coconut Soup –
Serves: 4
dairy free, gluten free, vegan
what you’ll need….
1 medium butternut squash
2 tbsp olive oil
1 can coconut milk
1 cup stock
2 onions, diced
1 tbsp coconut oil
1 inch fresh ginger
1 red chili, deseeded
2 cloves of garlic
juice of 1 lime
salt and pepper
Preheat the oven to 200C.
Cut the butternut squash in half and scoop out the seeds. Drizzle with olive oil and cook in the oven for about 40mins until soft and slightly caramelized. Larger ones may take longer.
While it’s roasting, add the chopped onions to a pan on medium heat with the coconut oil. Cook for 5-10mins until softened.
Once the butternut squash is done, let it cool and scoop out all the flesh with a spoon.
Put into a blender with the all the rest of the ingredients and blend till smooth. Add extra stock or water if you find it too thick.
When ready to serve, heat up the the soup in a pan.
what kind of stock did you use?
I used chicken stock as it works well to balance out the sweetness, but vegetable stock also should work!
I have made this soup a couple of times and myself and my husband really love it. I add the garlic, ginger and chilli to the pan when cooking the onions- my preference! A tip I got recently – cook the butternut squash in the microwave – it takes about 10 mins give or take. Roasting probably gives more flavour though.
Thank you, glad you liked it! Yes that’s a great tip if you want to save on time. Roasting does give it a nice caramelized flavour, but I’m always up for making things easier! x
Is there a printer-friendly version of these recipes that I am missing?
Hey Matt, sorry no I don’t have printer friendly yet, but thanks for pointing that out, I will try and update to that soon!
Awesome, thank you!
What could I use in place of red chilli pepper?
Hey Carol! The recipe works just as well without the chilli pepper, I’m don’t eat very spicy food so I usually just add half a chilli for a more mild soup. You could also try using half a tsp of cayenne pepper if you still want a bit of kick without the chilli!
Love that garnish! Any tips on how to replicate?
Hi Mary! Thanks so much. It’s a mix of pumpkin seeds, sunflower seeds, toasted pine nuts and chia seeds scattered around the edge. Tips for any loose seeds would be tweezers! They come in very useful 🙂