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
- 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.
17 thoughts on “Spicy Butternut Squash and Coconut Soup”
This looks delicious…good choice for SRC!
Awesome choice, and the photo is so gorgeous!
I really like the idea of coconut milk together with the squash. Must make this for sure!
Mmm, this is my kind of soup and that color is just beautiful.
I have all the ingredients in the house, I'll be making this very soon. Great SRC choice.
If you haven't already, I'd love for you to check out my SRC recipe this month: Pork Belly Soup with Collard Greens.
Cook Lisa Cook
Lovely refreshing soup recipe.
This soup looks perfect for winter! Hearty and delicious…yum!
Lovely! This soup looks so delicious…perfect for chilly weather! 🙂
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!
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?
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!
I just discovered butternut squash soup and loved it. I bet the coconut does add a great flavor lever.
That soup looks delicious. The addition of coconut milk would have really enhanced the beautiful flavour of the squash. Will give this a try.
Ooo, this soup sounds amazing! Perfect pick for the SRC.
I think the soup looks simple to make and delicious. I like the carton coconut milk, so I use less canned food. Looks great!
Making it now. It is simmering. Generally, I use canned or unrefrigerated coconut milk. This time I made my own coconut milk from grated coconut. I look forward to the results.
Trying to post and it stymies me. . .
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:)