Spiced Butternut Squash and Coconut Soup

A creamy and comforting soup with roasted butternut squash, coconut milk, and warming Indian spices. This soup is naturally vegan and gluten-free.

Prep Time

15 minutes

Total Time

45 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.40/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Soup

Cuisine:

Indian•Thai

Cooking Style:

Roasting

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1mediumButternut Squash(about 2 lbs, peeled, seeded, and cubed)

£1.50

2tablespoonsOlive Oil

£0.20

1mediumOnion(chopped)

£0.50

2clovesGarlic(minced)

£0.15

1tablespoonGinger(grated)

£0.30

1teaspoonTurmeric powder

£0.05

1teaspoonCumin powder

£0.05

0.5teaspoonCoriander powder

£0.03

0.3teaspoonGaram Masala

£0.03

4cupsVegetable Broth

£0.60

113.5 oz canCoconut Milk(full-fat)

£1.50

1tablespoonLime Juice(freshly squeezed)

£0.10

to tasteSalt

£0.01

to tasteBlack Pepper

£0.02

optionalCilantro(for garnish, chopped)

£0.50

optionalRed Pepper Flakes(for garnish)

£0.05

Total Cost

£5.59

£1.40 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
3.
Stir in the turmeric powder, cumin powder, coriander powder, and garam masala. Cook for 30 seconds, stirring constantly, until fragrant.
4.
Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
5.
Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids.
6.
Stir in the coconut milk and lime juice. Season with salt and pepper to taste.
7.
Serve hot, garnished with fresh cilantro and red pepper flakes (optional).

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My Notes

Nutrition Information

Nutrition per serving (450g)

365 kcal / 1527 kJ

Carbs

33g

13% of RDA

Fat

25g

36% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

14 g

16% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a richer flavor, use roasted butternut squash. Roasting brings out the natural sweetness of the squash.

Adjust the amount of spices to your preference. If you like it spicier, add a pinch of cayenne pepper or more red pepper flakes.

For a creamier soup, use full-fat coconut milk. You can also add a swirl of coconut cream on top before serving.

The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Cooking Equipment

Oven

Large pot or Dutch oven

Blender (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use roasted butternut squash. Roasting brings out the natural sweetness of the squash.

Adjust the amount of spices to your preference. If you like it spicier, add a pinch of cayenne pepper or more red pepper flakes.

For a creamier soup, use full-fat coconut milk. You can also add a swirl of coconut cream on top before serving.

The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Spiced Butternut Squash and Coconut Soup

Ingredients

Instructions