This recipe is similar to my all time favorite Butternut Squash soup recipe! The main difference is Spicy Butternut Squash and Coconut Soup is made with 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

Author: Si Foster
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


  • 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.
  • Place the squash into the pan along with the ginger. Continue to cook for another 5 minutes, stirring as needed.
  • 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.

Did you make this recipe?

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