Butternut squash soup with coconut milk
Autumn is a comforting and soothing time of the year. The season is an open invitation to enjoy heart-warming moments and belly-warming meals. All you need is a few recipes that can make these magical moments happen. Enter our creamy butternut squash soup with coconut milk. Sweet, rich, a little spicy, and irresistibly creamy, this is autumnal deliciousness at its peak. Try it with crispy croutons, roasted chickpeas, and pumpkin seeds.
Ingredients
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1
Small butternut squash, diced (approximately 700 g)
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2
Onions
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3
Garlic cloves
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2 tbsp
Olive oil
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3 cm
Fresh ginger, grated
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8 Leaves
Fresh sage
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1 tsp
Dried thyme
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1 tsp
Cumin
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½ tsp
Chilli flakes
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½ tsp
Cayenne pepper
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2
Carrots
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3
Celery stalks
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½
Lemon, juiced
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500 - 700 ml
Stock, for example, beef or vegetable
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400 ml
Coconut milk
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Salt
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Freshly ground pepper
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Bread croutons
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3
Bread slices
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Olive oil
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Flaked salt
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Roasted chickpeas
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1 can
Chickpeas
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Olive oil
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1 tsp
Ground cumin
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Paprika
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Salt
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Freshly ground pepper
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To serve
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Fresh thyme
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Creme fraiche
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Pumpkin seeds
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Instructions
Soup
Bread croutons and roasted chickpeas
To serve
Adjust the amount of stock to control the thickness of the soup. Start with about 500 ml of stock for a thicker, creamier soup. For a thinner consistency, gradually add more stock after blending. Check the consistency as you go and blend well between additions to keep the soup smooth. Remember to taste and adjust the seasoning, as adding more stock can dilute the flavours.
Blend hot butternut squash soup with coconut milk safely by using an immersion blender directly in the pot. Make sure the blender blade is fully submerged to avoid splashes. Start with pulsing to break down the larger chunks, then blend continuously. Move the blender slowly to keep control. If you use a countertop blender instead, let the soup cool first. Blend in small batches, fill the jar only halfway, and let steam escape by covering the lid’s opening with a towel. Secure the lid and start on a low speed.
FAQ: Questions about butternut squash soup with coconut milk
Do you have questions about making butternut squash soup with coconut milk? Our FAQ section provides answers to the most common questions to help you make a creamy and tasty soup. Find information about storage and preparation right here.
How do I store and reheat butternut squash soup with coconut milk?
Let the butternut squash soup with coconut milk cool completely and transfer it to an airtight container. Refrigerate it for up to 4 days. For longer storage, pour the cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Thaw the soup overnight in the refrigerator. To reheat the soup, pour the desired amount into a pot and warm it gently over medium-low heat, stirring occasionally. Alternatively, microwave it on high for one to two minutes, stirring halfway through. If the soup is too thick, add a splash of stock or coconut milk to reach your preferred consistency.
Do I need to peel butternut squash before cooking?
Yes, you should peel the butternut squash before cooking it for this soup recipe. The thick, tough skin can affect the texture and consistency of the soup. Peeling ensures that only the tender orange flesh is used, which blends smoothly with the coconut milk and other ingredients for a creamy and velvety soup.
How do you store leftover croutons and chickpeas?
Store leftover croutons at room temperature in an airtight container to keep out moisture. Do not refrigerate or seal them while warm; trapped steam will make them soft. They are best if eaten within a few days. For roasted chickpeas, let them cool thoroughly on a baking sheet to evaporate any excess moisture. Store at room temperature in an airtight container for up to 2 days. Avoid refrigeration as it makes chickpeas chewy. If they lose their crunch, re-toast the croutons and re-bake the chickpeas at 175 °C for a few minutes until crisp.
Nutritional values
Nutritional value, per
1927 Kcal
| Fibre | 53.1 gram fibers |
| Protein | 52 gram |
| Fat | 110.5 gram |
| Carbohydrates | 181.8 gram |
Recommended information
Serving suggestion
Other recipes
Comforting butternut squash soup with coconut milk
The cool, crisp air calls for a comforting meal. Our butternut squash soup with coconut milk makes the world slow down for a moment, so you can take in the cosy atmosphere and warm flavours. Sweet, golden butternut squash and carrots melt into the silky coconut milk, creating a luscious and soothing base. The chunky vegetables are briefly sautéed to extract their earthy sweetness and then met by the rich stock. Every spoonful takes on a smooth, velvety, and fragrant character for that perfect autumnal feel.
We have more soups where this came from. Try a simple butternut squash soup without coconut milk, or explore other options like red kuri soup and butternut squash soup. Each recipe is bound to put you in a relaxed mood.
An unforgettable blend of warm spices and aromatic herbs
A few carefully selected spices and herbs add unforgettable warm and earthy flavours. Thyme, sage, and ginger bring a trifecta of fresh, woodsy, and slightly spicy notes that mirror the scents you can find on a walk in the wild. Joined by cumin and chilli flakes, the soup gets a more pronounced heat that always remains balanced and never overpowering.
What is great about these ingredients is that they never compete for attention; they are chosen for how well they work together, giving you the warm soup experience you are after.
Crunchy bread croutons and roasted chickpeas on top
A creamy bowl of butternut squash deserves a handful of crispy bread croutons and crunchy roasted chickpeas. Crispy croutons are a classic soup topping and crisp up easily, giving way to a buttery softness inside with hints of oil and salt. Now add roasted chickpeas and enjoy the bronzed, crisp outside alongside their lingering smoky edge. This is comfort food with character.
Serve as a tasty starter or a full meal
Light enough to open a feast, hearty enough to stand alone, our butternut squash soup with coconut milk does it all. Ladle it into small bowls as an elegant prelude to dinner, garnished with a swirl of crème fraiche, pumpkin seeds, and smaller amounts of the crunchy toppings. The soup packs abundant flavour, so sometimes, even a smaller serving may satisfy comfort food cravings.
Of course, you can pour it generously into big bowls, pile on the toppings, and call it the main event. Add warm, crusty bread on the side, and you have a fully delicious meal. From weekday suppers to festive spreads, it truly does belong everywhere.
Add your own twists to the recipe
Put on your apron and experiment with different ingredients; it is well worth it. Adjust the spices as you like; try smoked paprika for smokiness or basil instead of sage for an herbal flavour. These are smaller adjustments and will not change the original recipe too much.
Want to lean deeper into autumn’s earthiness? Stir in some sautéed mushrooms or roasted peppers for richness, or add a pinch of smoked paprika for that warming, earthy kick.
A squeeze of lemon or lime can freshen things up, while a swirl of yoghurt or a crumble of white cheese will make it even creamier. Whether you go spicy, tangy, or nutty, every addition takes this comforting bowl and helps shape it more toward what you want from your soup.
