Fragrant Butternut Squash & Coconut Soup

Butternut Squash & Coconut soup, dairy free, gluten free, vegetarian

With the colder weather upon us, it’s certainly time for soups and stews.  This soup is velvety smooth and packed full of flavour.  If you prefer a little heat to your soups, add a chopped chilli to the pot along with the ginger and garlic.

Serves 3-4


-2 tsp. coconut oil

-1 small onion, peeled & diced

-thumb-sized piece of ginger, peeled and finely grated

-2 garlic cloves, finely grated or crushed

-1 medium butternut squash, peeled, de-seeded and cut into bite-size dice

-1 can of coconut milk

-2 stalks of lemongrass, ends trimmed, outer leaves peeled off and bashed with the back of a knife

-100-200 ml of water or vegetable stock

To serve

-sliced red chilli

-fresh coriander leaves

How To Make

Place a large pan over a medium heat and warm the oil.

Once the oil is warm add the onion and saute for 3-4 mins.

Next, add the ginger and garlic and cook for 1-2 minutes until fragrant.

Add all remaining ingredients, except the water and give everything a big stir.

Bring the soup to a boil then reduce to a simmer.  Cover the pan and simmer for 20-25 minutes or until squash is fork tender.

Remove the lemongrass stalks, allow the soup to cool slightly before blending, adding water or vegetable stock if you prefer a thinner consistency.

Serve topped with the sliced chilli and coriander leaves, if using.

This soup stores well in the refrigerator in an airtight container for up to 4 days.



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