Butternut Squash And Coconut Milk Soup

This butternut squash soup has a fair amount of ginger which makes it deliciously spicy, and the coconut milk adds creaminess like you can’t believe 😍 Enjoy it hot (because we definitely need a delicious soup to warm us from the insides as it gets colder!).

Do you have a favorite soup? Comment below! And what do you like to eat with it?

Here are my favorites:

1. Butternut squash
2. Tomato
3. Sweet peppers
4. Recently I had courgette soup, which was amazing!

For added yumminess(and protein – yes, I see you you protein worriers) sprinkle pumpkin seeds or roasted almonds on top of the soup before serving 😀

Enjoy! Leave a rating and comment below to let me know your thoughts of my butternut squash and coconut milk soup.

If you like this recipe, here are more soup recipes that you can try!

• Creamy Instant Pot Potato Soup
• Instant Pot Chicken Pot Pie Soup

Butternut Squash And Coconut Milk Soup

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sabine Blankevoort
• Total Time: 45 minutes
• Yield: 6 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This butternut squash soup has a fair amount of ginger which makes it deliciously spicy, and the coconut milk adds creaminess like you can’t believe 😍 Enjoy it hot or cold!

---

Ingredients

Scale 1x2x3x

• 1 Onion Diced
• 2 Butternuts Large (about 1,5 kg)
• 1 liter Vegetable Stock
• 2 Teaspoons Cumin
• 2 Teaspoons Coriander
• 1 Tablespoon Ginger powder Or fresh ginger for the purists!
• 1 Teaspoon Salt
• 1 Teaspoons Pepper Ground
• 1/2 can Coconut milk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Dice the onions.
2. Peel and chop your butternut into small pieces. Even when I buy pre-chopped butternut squash I tend to cut them smaller so they’ll cook faster.
3. Add all the ingredients to a large pot and bring to the boil, then lower the temperature and simmer for about 15 minutes with the lid on until the butternut is soft (maybe more depending how large you cut your butternut pieces)
4. Blend the mixer till smooth. I use our stick blender which makes it sooo quick and easy!
5. Stir in the coconut milk.
6. Serve hot or cold with slices of sourdough bread (or other bread if you aren’t lucky enough to have sourdough)

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 138
• Sugar: 7.9 g
• Sodium: 908 mg
• Fat: 2.3 g
• Saturated Fat: 1.9 g
• Carbohydrates: 33.5 g
• Fiber: 5.7 g
• Protein: 3.1 g
• Cholesterol: 0 mg

Pin this recipe and save it for later!