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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.