Soup | November 7, 2011

Spicy Butternut Squash and Coconut Soup

This recipe is not a lot different from my all time favorite Butternut Squash soup recipe, except for the coconut milk. I used a carton of coconut milk, but think if I made this again, I would definitely use a can of lite coconut milk, and 4 cups of chicken or vegetable broth. I think canned coconut milk has a much better and richer flavor than the coconut milk in a carton.
If you are a vegan, and you are looking for a change from typical recipes for Butternut squash soup, give this one a try.

Spicy Butternut Squash and Coconut Soup

adapted from A Vegan Obsession


  • 3 tablespoons olive oil
  • 1 large onion chopped about 2 cups
  • 1 large butternut squash peeled, seeded and chopped into large chunks, about 5 cups
  • 1 tablespoon grated fresh ginger
  • one can lite coconut milk found in Asian section of grocery
  • 4 cups vegetable broth or chicken broth
  • 1 teaspoon chili powder
  • salt and pepper


  1. Place the onions in oil in a large stockpot on stove. Cook on medium high heat until onions are soft, about 5 minutes. Season well with salt and pepper.
  2. Place the squash into the pan along with the ginger. Continue to cook for another 5 minutes, stirring as needed.
  3. Add all of the liquid. Add the chili powder and bring to a boil. Simmer until squash is soft, about 30 minutes. Using an immersion blender, blend until smooth, or place into a blender in batches, blend until smooth. Add more salt and pepper to taste.

17 thoughts on “Spicy Butternut Squash and Coconut Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. I have recently become extremely interested in soups. This combination of the squash and coconut sounds exotic and delicious! With the addition of the spices it sounds like a real palette pleaser!

  2. I have never noticed the difference between canned coconut milk and the carton. I will investigate! I like the canned version because they can be recycled where I live the but boxes are not yet accepted… so lucky for me that you say the taste is better, too. 🙂 Do you think the foray into vegan cooking is one you would like to revisit?

  3. Oooooo thank you for this recipe! I used to make something very similar with pumpkin and curry, but I've developed some food allergies and can no longer eat coriander or cumin – so I figured it was the end of delicious soup for me. So I'm very excited to give this a try!

  4. This is awesome soup!!! Eating it on the Daniel fast this month as it doesn’t have anything in it that I can’t have. Going to make a second batch today. My hubby and kids like it also:)