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When the weather cools down and the days grow shorter, there’s nothing more comforting than a bowl of rich, creamy soup.
Butternut squash, with its naturally sweet and earthy flavor, combined with the smoothness of coconut milk, creates a soup that’s both indulgent and nourishing.
This perfect pairing is not only delicious but also versatile, offering endless ways to enjoy a warm, hearty meal.
Whether you’re looking for a simple and quick recipe, or something with a little more spice, these 30+ Butternut Squash Coconut Milk Soup Recipes will provide you with a variety of options to keep you cozy through the colder months.
From classic combinations to unique twists, each recipe promises the perfect balance of flavors and textures.
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30+ Easy Butternut Squash Coconut Milk Soup Recipes to Enjoy
Butternut squash coconut milk soup is the epitome of comfort food. With its creamy texture and the earthy sweetness of the squash, this soup offers both warmth and nutrition in every bite.
Whether you’re new to this combination or already a fan, the 30+ recipes featured here will keep your kitchen filled with delicious aromas and your table set with bowls of comforting goodness.
Try these recipes to bring a nourishing dish to your family, impress guests at your next dinner party, or simply enjoy a satisfying meal on a chilly evening.
There’s no wrong way to enjoy this perfect fall and winter soup, so let your taste buds explore the endless variations today!
Creamy Butternut Squash Coconut Milk Soup
This Creamy Butternut Squash Coconut Milk Soup is a luscious blend of roasted butternut squash, creamy coconut milk, and warm spices. Perfect for cozy evenings, this soup delivers a velvety texture and an earthy sweetness, balanced with hints of ginger and garlic. Whether you’re entertaining guests or enjoying a quiet night in, this soup is a comforting bowl of goodness that pairs well with crusty bread or a light salad.
Ingredients:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 3 cups vegetable broth
- 1 cup full-fat coconut milk
- Salt and pepper to taste
- Optional: fresh cilantro and lime wedges for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25-30 minutes or until tender.
- In a large pot, heat a little olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic, ginger, cumin, and turmeric, and cook for another minute until fragrant.
- Add the roasted squash to the pot and pour in the vegetable broth. Simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches using a stand blender.
- Stir in the coconut milk and adjust seasoning with salt and pepper. Simmer gently for 5 minutes, then remove from heat.
- Serve warm, garnished with fresh cilantro and lime wedges if desired.
This Creamy Butternut Squash Coconut Milk Soup is a harmonious blend of creamy textures and warm flavors that will elevate any meal. Its simplicity makes it easy to prepare, yet its flavors are sophisticated enough to impress. Perfect for fall and winter, this soup is a delightful addition to your recipe collection.
Spicy Thai Butternut Squash Coconut Milk Soup
Transport your taste buds to Thailand with this Spicy Thai Butternut Squash Coconut Milk Soup. This soup combines the natural sweetness of butternut squash with the bold flavors of Thai red curry paste, lime, and creamy coconut milk. The result is a spicy, tangy, and savory soup that tantalizes your palate with every spoonful. A crowd-pleaser for spice lovers, this soup is a vibrant addition to any meal.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 1 tablespoon coconut oil
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups chicken or vegetable broth
- 1 tablespoon fish sauce (optional for depth)
- Juice of 1 lime
- 1 teaspoon sugar (optional)
- Salt to taste
- Fresh basil, cilantro, or green onions for garnish
Instructions:
- Heat coconut oil in a large pot over medium heat. Add the curry paste and sauté for 1-2 minutes until fragrant.
- Add the diced butternut squash and stir to coat with the curry paste. Cook for 5 minutes, stirring occasionally.
- Pour in the broth and bring to a simmer. Cook until the squash is tender, about 15 minutes.
- Use an immersion blender or stand blender to puree the soup until smooth.
- Stir in the coconut milk, lime juice, fish sauce (if using), and sugar. Adjust seasoning with salt. Simmer gently for 5 minutes.
- Serve warm, garnished with fresh herbs for a burst of flavor and color.
The Spicy Thai Butternut Squash Coconut Milk Soup is a delightful fusion of sweet, spicy, and tangy flavors that create an unforgettable dining experience. The balance of rich coconut milk and Thai spices makes this soup both exotic and comforting, a perfect choice for impressing guests or spicing up your weekly meals.
Ginger and Turmeric Butternut Squash Coconut Milk Soup
Experience the healing power of ginger and turmeric in this Ginger and Turmeric Butternut Squash Coconut Milk Soup. Infused with anti-inflammatory spices, this soup is a health-boosting bowl of comfort. The sweet creaminess of butternut squash meets the earthy warmth of turmeric and the zing of ginger, creating a flavorful and nourishing dish perfect for cold days or when you’re feeling under the weather.
Ingredients:
- 1 large butternut squash, peeled and cubed
- 1 tablespoon avocado oil or coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
- Fresh parsley or microgreens for garnish
Instructions:
- Heat oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic, ginger, turmeric, coriander, and chili flakes (if using). Cook for 1-2 minutes until aromatic.
- Add the cubed butternut squash and stir to coat with the spices. Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the squash is tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in the coconut milk and season with salt and pepper. Heat gently for 5 minutes before serving.
- Serve warm, garnished with parsley or microgreens.
This Ginger and Turmeric Butternut Squash Coconut Milk Soup is more than just a delicious meal—it’s a nutritious powerhouse packed with antioxidants and anti-inflammatory properties. Perfect for detoxing or simply warming up on a cold day, this soup is as nourishing as it is flavorful, making it a must-try for health-conscious food lovers.
Roasted Garlic and Butternut Squash Coconut Milk Soup
Indulge in the rich and savory flavors of Roasted Garlic and Butternut Squash Coconut Milk Soup. The caramelized notes of roasted garlic blend seamlessly with the natural sweetness of butternut squash and the creaminess of coconut milk. This soup is a luxurious treat that’s easy to prepare yet feels gourmet, making it ideal for dinner parties or cozy nights at home.
Ingredients:
- 1 large butternut squash, peeled, seeded, and cubed
- 1 whole head of garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 teaspoon dried thyme
- 3 cups vegetable or chicken broth
- 1 cup full-fat coconut milk
- Salt and pepper to taste
- Optional: crispy croutons or pumpkin seeds for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper, and spread on a baking sheet.
- Slice the top off the garlic head, drizzle with olive oil, and wrap in foil. Place it on the baking sheet with the squash. Roast for 30-35 minutes until the squash is tender and the garlic is soft.
- In a large pot, heat the remaining olive oil over medium heat. Sauté the onion until softened, about 5 minutes.
- Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted squash. Add the thyme and stir well.
- Pour in the broth and simmer for 10 minutes. Blend the soup until smooth using an immersion blender or stand blender.
- Stir in the coconut milk and adjust the seasoning with salt and pepper.
- Serve warm, garnished with crispy croutons or pumpkin seeds for added texture.
The Roasted Garlic and Butternut Squash Coconut Milk Soup delivers a delightful balance of roasted sweetness and creamy depth. This elegant yet comforting dish is perfect for any occasion and pairs wonderfully with crusty bread or a crisp green salad.
Butternut Squash and Coconut Curry Soup
This Butternut Squash and Coconut Curry Soup is a bold and flavorful dish inspired by Indian cuisine. Featuring warm curry spices, creamy coconut milk, and tender butternut squash, this soup offers a fragrant and vibrant dining experience. Ideal for meal prepping or sharing with family, it’s a hearty option that’s both satisfying and nutritious.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups vegetable broth
- 1 cup full-fat coconut milk
- Juice of 1/2 lemon
- Fresh cilantro and naan bread for serving
Instructions:
- Heat coconut oil in a large pot over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic, ginger, curry powder, coriander, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
- Add the cubed butternut squash and stir well to coat with the spices. Pour in the vegetable broth and bring to a simmer.
- Cook until the squash is tender, about 20 minutes. Blend the soup until smooth.
- Stir in the coconut milk and lemon juice. Adjust seasoning with salt and pepper.
- Serve warm, garnished with fresh cilantro, and enjoy with naan bread for dipping.
The Butternut Squash and Coconut Curry Soup is a delightful combination of warmth, spice, and creaminess. Its aromatic spices make it a comforting yet exciting dish, perfect for anyone looking to explore global flavors in a simple, home-cooked meal.
Butternut Squash, Carrot, and Coconut Milk Soup
The natural sweetness of butternut squash and carrots takes center stage in this Butternut Squash, Carrot, and Coconut Milk Soup. This vibrant orange soup is packed with vitamins and minerals, making it as nourishing as it is delicious. Enhanced with coconut milk and a touch of nutmeg, it’s a wholesome bowl of comfort that’s perfect for any time of the year.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 3 large carrots, peeled and chopped
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Optional: toasted coconut flakes for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant, about 3-4 minutes.
- Add the diced butternut squash and carrots. Cook for 5 minutes, stirring occasionally.
- Sprinkle with nutmeg, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in the coconut milk and season with salt and pepper. Simmer gently for 5 minutes before serving.
- Serve warm, garnished with toasted coconut flakes for an extra touch of flavor.
The Butternut Squash, Carrot, and Coconut Milk Soup is a vibrant, healthy dish that brightens up any meal. Its naturally sweet flavors, combined with the creaminess of coconut milk and the subtle warmth of nutmeg, make it a comforting choice for health-conscious and flavor-loving diners alike.
Butternut Squash and Coconut Milk Soup with Red Lentils
This Butternut Squash and Coconut Milk Soup with Red Lentils combines the velvety texture of squash with the hearty, protein-rich goodness of red lentils. It’s a wholesome, nutrient-packed meal that’s both filling and flavorful. With a hint of spice and the creaminess of coconut milk, this soup is perfect for a balanced weeknight dinner or a satisfying lunch.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red chili flakes (optional)
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Juice of 1/2 lemon
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Stir in the cumin, smoked paprika, and red chili flakes (if using). Cook for 1 minute until fragrant.
- Add the cubed butternut squash, red lentils, and vegetable broth. Bring to a boil, then reduce the heat and simmer until the squash and lentils are tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley if desired.
The Butternut Squash and Coconut Milk Soup with Red Lentils is a comforting and nutrient-rich dish that’s both satisfying and easy to prepare. It’s an ideal choice for anyone seeking a hearty, plant-based meal with a boost of protein and a depth of flavor.
Butternut Squash and Apple Coconut Milk Soup
Sweet and savory come together beautifully in this Butternut Squash and Apple Coconut Milk Soup. The natural sweetness of apples complements the creamy squash, while a hint of cinnamon and nutmeg adds warmth. Balanced with the richness of coconut milk, this soup is a delightful treat for chilly days and a perfect appetizer for festive gatherings.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and diced
- 1 tablespoon butter or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups vegetable broth
- 1 cup full-fat coconut milk
- Salt and pepper to taste
- Optional: toasted pecans for garnish
Instructions:
- Heat butter or coconut oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Stir in the cinnamon and nutmeg, and cook for 1 minute until aromatic.
- Add the butternut squash, apples, and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash and apples are tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in the coconut milk and season with salt and pepper.
- Serve warm, garnished with toasted pecans for a delightful crunch.
The Butternut Squash and Apple Coconut Milk Soup is a delicious combination of sweet and savory flavors, perfect for any time of year. Its festive notes of cinnamon and nutmeg make it a wonderful addition to holiday meals, while its simple preparation makes it suitable for everyday indulgence.
Butternut Squash and Spinach Coconut Milk Soup
This Butternut Squash and Spinach Coconut Milk Soup combines creamy squash with vibrant spinach for a nutrient-packed dish. With a subtle hint of garlic and the richness of coconut milk, this soup is both satisfying and healthy. It’s a great way to include greens in your meal while enjoying the comforting flavors of squash.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 3 cups vegetable broth
- 1 cup full-fat coconut milk
- Juice of 1/2 lime
- Salt and pepper to taste
- Optional: crumbled feta or sunflower seeds for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Stir in the coriander and cook for 1 minute until fragrant.
- Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in the coconut milk and fresh spinach. Let the spinach wilt, about 2-3 minutes.
- Add the lime juice and season with salt and pepper to taste.
- Serve warm, garnished with crumbled feta or sunflower seeds for added flavor and texture.
The Butternut Squash and Spinach Coconut Milk Soup is a wholesome and colorful dish that balances creamy textures with vibrant greens. This soup is a perfect way to nourish your body while delighting your taste buds, making it a fantastic choice for a light yet satisfying meal.
Butternut Squash, Coconut Milk, and Turmeric Soup
The Butternut Squash, Coconut Milk, and Turmeric Soup is a wonderfully aromatic and flavorful dish that combines the earthiness of turmeric with the creamy sweetness of butternut squash. Coconut milk adds a rich, velvety texture, making this soup both comforting and nourishing. Perfect for cozy evenings, this soup is not only easy to make but also boasts numerous health benefits thanks to the anti-inflammatory properties of turmeric.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Optional: fresh cilantro and lime wedges for garnish
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Stir in the turmeric, cumin, and cinnamon. Cook for 1-2 minutes to enhance the spices.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20-25 minutes.
- Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in the coconut milk and season with salt and pepper.
- Serve the soup warm, garnished with fresh cilantro and a squeeze of lime for added brightness.
The Butternut Squash, Coconut Milk, and Turmeric Soup brings together a fantastic combination of earthy, sweet, and creamy flavors. The bright, golden color and rich taste make this soup a delightful and healthful option for any meal. Plus, its anti-inflammatory benefits make it a great choice for anyone seeking comfort food that’s also good for the body.
Butternut Squash and Coconut Milk Soup with Leeks
This Butternut Squash and Coconut Milk Soup with Leeks offers a unique twist with the addition of leeks, which provide a mild, onion-like flavor that complements the sweetness of the squash. The creamy coconut milk balances the flavors beautifully, creating a luxurious texture. Ideal for fall or winter, this soup is light yet satisfying and makes for an elegant starter or a wholesome main dish.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 medium leeks, cleaned and sliced (white and light green parts)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Optional: chives or parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes.
- Add the garlic and fresh thyme, cooking for another minute until fragrant.
- Stir in the cubed butternut squash and vegetable broth. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in the coconut milk and adjust seasoning with salt and pepper.
- Serve the soup warm, garnished with fresh chives or parsley for a touch of color.
The Butternut Squash and Coconut Milk Soup with Leeks is a luxurious and aromatic dish with an elegant flavor profile. The sweetness of the squash paired with the gentle flavor of leeks creates a sophisticated balance, while the coconut milk offers a silky finish. This soup is perfect for anyone looking to impress guests with a beautiful, flavorful, and healthy dish.
Spicy Butternut Squash and Coconut Milk Soup
For those who love a little heat, this Spicy Butternut Squash and Coconut Milk Soup brings bold flavors to the table. The combination of coconut milk and roasted butternut squash provides a creamy base, while the kick from red pepper flakes and chili peppers adds a lively contrast. It’s a comforting and exciting dish that warms you up from the inside out, making it perfect for chilly evenings.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1-2 fresh chili peppers, sliced (adjust to heat preference)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes (optional for extra heat)
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Optional: a dollop of sour cream or yogurt for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, and chili peppers. Sauté until softened, about 5 minutes.
- Stir in the cumin, coriander, and red pepper flakes. Cook for 1-2 minutes to enhance the spices.
- Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.
- Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in the coconut milk and season with salt and pepper.
- Serve warm, garnished with a dollop of sour cream or yogurt for extra creaminess.
The Spicy Butternut Squash and Coconut Milk Soup is the perfect balance of creamy and spicy. The heat from the chili peppers adds a delightful zing to the richness of the coconut milk and squash, making this soup both satisfying and exciting. It’s a great choice for those who love a little spice in their comfort food and want something that both warms and excites the palate.
Butternut Squash and Coconut Milk Soup with Ginger
This Butternut Squash and Coconut Milk Soup with Ginger is an aromatic, soothing bowl of comfort. The addition of fresh ginger gives the soup a zesty kick that pairs beautifully with the sweetness of the squash and the creaminess of the coconut milk. The bright flavors make it an excellent choice for a light lunch or dinner, offering both warmth and a touch of spice.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Optional: fresh cilantro for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
- Stir in the fresh ginger and cumin, cooking for 1-2 minutes until fragrant.
- Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the squash is tender.
- Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro for a pop of color and flavor.
The Butternut Squash and Coconut Milk Soup with Ginger is a delightful combination of creamy, spicy, and savory flavors. The ginger adds a refreshing warmth, making this soup perfect for any season, especially when you’re craving a lighter yet satisfying meal. It’s easy to make, comforting, and full of nourishing ingredients.
Butternut Squash and Coconut Milk Soup with Curry Powder
Packed with flavor, this Butternut Squash and Coconut Milk Soup with Curry Powder offers a rich, complex taste profile. The curry powder adds depth, making this soup an exciting twist on a classic favorite. With the added creaminess of coconut milk and the sweetness of the squash, it’s a perfect balance of comforting, spiced goodness.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Optional: toasted coconut flakes for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Stir in the curry powder, cooking for 1-2 minutes to release the spices’ aroma.
- Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the squash is tender.
- Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve the soup warm, garnished with toasted coconut flakes for an added crunch.
The Butternut Squash and Coconut Milk Soup with Curry Powder is a flavorful, vibrant dish that’s perfect for spice lovers. The blend of curry powder, coconut milk, and squash offers a comforting yet exciting taste. It’s a great option for both casual and special occasions, providing a nourishing and delicious meal with a punch of flavor.
Butternut Squash and Coconut Milk Soup with Roasted Garlic
If you love the rich, savory flavors of roasted garlic, this Butternut Squash and Coconut Milk Soup with Roasted Garlic is a must-try. Roasting the garlic brings out its sweetness, which pairs perfectly with the natural sweetness of the squash. The coconut milk creates a smooth, creamy texture, making this soup a decadent yet wholesome option for any occasion.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 whole head of garlic
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Optional: drizzle of olive oil and fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and caramelized.
- While the garlic roasts, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes until the squash is tender.
- Once the garlic is roasted, squeeze the soft cloves out of their skins and add them to the pot.
- Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in the coconut milk and season with salt and pepper.
- Serve warm, drizzled with olive oil and garnished with fresh parsley for an extra layer of flavor.
The Butternut Squash and Coconut Milk Soup with Roasted Garlic is a hearty, comforting dish with deep, savory flavors. The roasted garlic adds a rich, mellow sweetness that perfectly complements the squash and coconut milk, making this soup a satisfying choice for a cozy dinner. Its aromatic qualities and smooth texture make it ideal for warming up on a cold day or impressing guests at a dinner party.
Note: More recipes are coming soon!