Butternut Squash & Coconut Soup


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.