A deliciously warming and lightly spiced soup made with butternut squash and coconut milk. Vegan friendly!
Is it just me or is anyone else happy that it’s soup season again?
I love my summer salads but there’s something very satisfying about making up batches of warming soup.
Butternut Squash is my favourite of the winter squashes so it’s only fitting that this is the first of my more wintery recipes.
Not only is the recipe delicious it’s also very budget friendly to make.
Most supermarkets sell a whole squash for less than £1.
My tip for cheaper coconut milk is to look for it in the ‘ world foods’ aisle of the supermarket.
It tends to be a lot cheaper than the more popular brands. If you have an Asian supermarket near also check that out.
With all canned coconut milk I would recommend that you read the ingredients to ensure that it has not been bulked out with sugar or any other unnecessary ingredients.
With winter colds and flu beginning to plague us, all it’s important to keep our immune system in tip top condition over the coming months.
Why is Butternut Squash So Good For Us?
Butternut squash is very high in Vitamin A and also contains a good amount of Vitamin C.
It also has excellent antioxidant and anti-inflammatory properties, essential for keeping us healthy over the coming months.
Although I love butternut squash I know some people find it a little bland so by adding some spice to the soup gives it an extra depth of flavour that will have even the fussiest of eaters agreeing that it tastes great!
I added just one tablespoon of mild curry powder to my soup as I wanted the kids to be able to eat it.
But you can vary the amount or strength of the curry powder to your own tastes.
This soup is so filling I happily eat it on it’s own for lunch. But you can serve it with some crusty bread too for a more substantial meal.
OTHER RECIPES YOU MIGHT ENJOY:
Roasted Tomato & Red Pesto Soup – A delicious and comforting Roasted Tomato and Red Pesto Soup, super easy to make and served with Cheddar Cheese Soldiers.
Thai Carrot & Coconut Soup with Heinz – Fragrant Thai Carrot & Coconut Soup made with the exact ingredients in Heinz Soup Of The Day
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Spiced Butternut Squash Soup
Prep Time: 10 mins- Cook Time: 15 mins
- Total Time: 25 minutes
Yield: 4 1x
Category: Soup
Cuisine: European
Print Recipe
Pin RecipeDescription
A deliciously warming and lightly spiced soup made with butternut squash and coconut milk. Vegan friendly!
Ingredients
- 1 butternut squash
- 1 tsp oil (I used coconut oil)
- 2 large shallots / 1 white onion
- 2 garlic cloves, crushed
- 2 tsp grated fresh ginger
- ½ tbsp mild curry powder
- 400ml coconut milk
- 200ml vegetable stock
- 1 tbsp creme fraiche (or more coconut milk if vegan)
- chilli flakes / parsley to decorate
Instructions
- Peel the squash and cut into 1 inch cubes. The cubes don’t have to be exact, just try to cut all the pieces relatively the same size so that they cook evenly. Keep the seeds!
- Heat the oil in a large saucepan and add the shallots or onion. Fry gently for 2-3 mins until the onions begin to soften. Add the garlic, ginger and curry powder and fry for another 1-2 mins, stiring continuously.
- Add the squash, coconut milk and vegetable stock. Bring to the boil and leave to simmer for 15-20 mins or until the squash is soft. In the meantime rinse the seeds in water and pat dry with kitchen paper.Dry fry the seeds in a frying pan for 2 mins, turning constantly to ensure they don’t burn.
- Once the butternut squash is fully cooked, remove it from the heat and either transfer to a blender (you may have to do it in batches) or blend with a hand stick.
- Serve the soup with the toasted seeds and a swirl of creme fraiche and any other toppings.
Ashni says
Absolutely love this. I doubled the quantity of ginger and curry powder (I made my own curry powder), added a small amount of lemongrass and I seasoned it with plenty of black pepper. Next time I’m going to serve it with lime wedges so people can add a desired amount of zing. Definitely making this again!
★★★★★
Courtney McCormick says
Absolutely delicious. The coconut milk and chili flakes on top add so much to your bowl of soup. I avoided the fried seeds on top though.
★★★★★
Belinda says
Really like the addition of the spice as it totally transforms the flavour of the soup. Super tasty!
★★★★★
Carol says
What is Beet Root? Or which part of the Beet haven’t heard it referred to as Beet Root.
Ciara Attwell says
Hi, its just Beets. We call it Beetroot here in the UK!
Catherine says
Lovely soup. I added a lemongrass too. Every season is soup season in my book
Ciara Attwell says
Lemongrass sounds incredible. I will have to try that!
Sherryl says
I made this at the weekend, it is gorgeous!!, I put slightly more curry powder in so it had a definate kick and it was yum. Might try without the coconut milk next time and just use ordinary milk (as I eat dairy). Thank you for the recipe 🙂
Ciara Attwell says
Thanks for the feedback Sherryl. I love hearing from people who have made my recipes.
Maryanne @ the little epicurean says
Love the styling! The soup looks fabulous. I’m glad it’s finally soup season 🙂
Ciara Attwell says
Thank you Maryanne. So glad so many people agree about soup season!
Katie (The Muffin Myth) says
It’s definitely soup season in these parts! Butternut squash is one of my favourites as well. It’s so easy to handle compared to some other squash, and usually pretty easy to find. I love the addition of coconut and ginger. Gorgeous photos too!
Ciara Attwell says
Thanks Katie!
Claire says
this looks fab ! I love making butternut squash based soups and have never added coconut milk so definitely trying this one! Love a good old soup for lunch this time of year!
I tend to cut my butternut squash in half, score and roast with an oil, cumin, garlic, thyme and chilli flakes marinade- it makes the squash so sweet and fragrant.
then sprinkle some dukkah sand ontop the soup and enjoy!
Do you have anymore butternut squash soup variations?
c x
★★★★★
Ciara Attwell says
That sounds so delicious. I will definitely have to try your recipe!
Charlotte Oates says
Couldn’t agree more, I love the fact that it’s soup season again.
I love butternut squash so I’m off to add this to my “to make” list.
lovely photos too.
Ciara Attwell says
Thanks Charlotte. Hope you enjoy it!