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Soup | November 7, 2011

Spicy Butternut Squash and Coconut Soup

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

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

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  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:)