Butternut squash and coconut soup
This is my favourite soup folks, well, at least for the time being.
I usually define the soup (or any other dish) as favourite, when I cook it frequent enough for my husband to start questioning whether certain veggies have taken over monopoly at the local market; and with my ever-lasting cold these weeks, I’ve been cooking this soup a lot.
I’ve posted a similar recipe back in 2011, which was more labour intensive, but since butternut squash is so versatile, and recipes have tendency to evolve (or become more simple) over the time, I think it’s time for an update.
The soup can be put together in half an hour and it really simple, but it’s heart and soul warming and even though practice shows it doesn’t cure cold, it good enough to chase away the chills.
If you want to have a true coconut feast, I cannot recommend enough two creations from my fellow blogger Viviane from Chocolate Chilli Mango.
One is a coconut bread, made mainly from coconut flour and eggs (Viviane adds protein to it, but I just increase coconut flour), which results in an airy and light coconut flavoured bread, incredibly delicious.
My second choice is cauliflower-coconut bread. This one sounds very unusual and the result I would call more a bake than a bread, mostly because it’s so moist, and can be eaten like a meal on it’s own: it’s so delicious, I don’t even know where to begin describing (with baba ghanoush it is divine). I like to add a generous slice to a bowl of this soup and I that’s all I need to be happy.
- 2 tablespoon coconut or any other vegetable oil
- 1 large onion, cut in half and sliced
- 2 medium carrots, cut in large dice
- 500 gram butternut squash, cur in large dice
- pinch of chilli
- 1 teaspoon brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- 3-4 cups chicken stock (for vegetarian/vegan option change with vegetable stock)
- Salt
- Freshly grounded pepper
- 200 ml coconut milk
- fresh coriander
- handful of cashews
- Heat the oven to 180C.
- Heat the oil in a heavy based pot and fry the onions on high heat stirring frequently until starting to caramelized.
- Add diced carrots and butternut squash, let it cook for another few minutes then stir in all the spices and sugar. Let it cook for a minute.
- Pour over the stock, just enough to cover vegetables, bring to boil and let it simmer for about 15 minutes, or until veggies are tender.
- In the meanwhile, place cashew nuts on a baking tray and roast for 5-10 minutes.
- Pour everything into a blender and whiz for a few minutes until smooth.
- Stir in coconut milk and check the seasoning.
- To serve, divide between bowls, top with toasted cashews and fresh coriander. Enjoy!
Oh I can see why this is a favorite! I love the toasted cashew garnish.
Hi Laura, this soup begs for crunch to go with it.
I think this could easily become my favorite too! It’s beautiful & I love all the flavors!
Thanks Meghan, it’s a great winter warmer!
I love butternut squash soup. I make one with both butternut and acorn with apples and onions. But, ooh I love the addition of coconut milk. I know this will take it right over the top. Great recipe!
Oh, I love the idea of apples with butternut squash, will have to try it next time!
I love butternut squash and leek soup. This sounds very interesting and looks delicious.
Thanks so much
Oh yes…this could become a favorite of mine as well. Love the spices that you put into it.
Thanks Karen, cinnamon is the star in this soup.
Extraordinary photos… and the addition of cashew nuts (my beloved nuts in savoury dishes) is certainly something I will not forget. Why I have never thought about it? Thank you for the inspiration. The coconut breads sound fantastic too.
Thanks Sissi, these are actually one of the first photos I take myself… still a lot a lot to learn!
This is a magnificent recipe…pumpkin and coconut is amazing … and you photograph it so beautifully, it makes me hungry to look at it!
thank you so much for the mention, I’m so glad you enjoy the breads! I have to make another loaf for me tonight. Just wish it were not so hot here – baking is so hard in the heat!!
Oh how envy the heat in your place! We have snow here today, just when I thought Spring was around the corner… but hopefully soon
Gorgeous soup…I love the cashew garnish, but what really reeled me in was the addition of coconut. Now I must go see Viviane’s bread!!! See what your started…LOL…
Thanks Liz, we’re all going crazy about coconut here
I love the look of your soup. You have plated it so well. And it must be almost like a Thai soup with the coconut milk, coriander and cashews. How comforting xx
Thai cuisine is really not the area of my expertise (that’s still one of the things on the “to learn list”). This one was thrown together from the back of my head
this is just lovely – sounds super delicious, especially with that coconut milk!
Thanks so much
I am with you I could live on this flavoured soup MOST especially with cashews. Love your photos
Thanks! Cashews seems to be quite popular lately
I must say, I love the two photos in this post! And, yum! I love coconut~
Ah, thank you very much
Totally saving this recipe! I have been on a real soup kick lately and I like the sounds of this one.
If you like soups, squash and coconut, I’m sure you’ll like
Beautiful photos Gourmantine – and the soup sounds fantastic. I’m not a huge fan of butternut squash but I find it goes really well in soups! Makes such a velvety smoothness which you can’t really get with anything else! Perfectly offset with the crunchy cashews on top!
Hi Charles, I find that anyone who doesn’t like butternut squash, especially in soups, can have them with some sort of topping like nut, or spicy chicken even more (that’s how I sell it to my family members).
Oh gosh, that sounds so, so good!! I love butternut squash soup, but this coconut deal puts it over the top!
Thanks Kate, coconut is the reason why it’s a favorite
Lovely soup. I’ve never combined coconut milk with butternut squash in a soup, and it’s a great idea. Super flavor! Great recipe – thank you.
Hi John, coconut and squash go really well together. I wasn’t sure at first how they’d both cope with cinnamon, but it all somehow works in the end.
Sounds wonderful, two flavors I love but never thought of putting together. Have to check the other cocontu recipes too.
They work great together, I’ve been very much on a coconut kick lately.
A classic combo of 2 fine ingredients! I love your tasty looking soup a lot!
I love using coconut milk in soups…and do it every chance I can. This is gorgeous – both the flavors and the photography!
I believe I may have a new favourite soup too!
This one is a good favorite to have
Wonderful soup! I am cooking with coconut a lot lately. It somehow makes everything taste better, both the sweet and the savory.
Exactly, I love coconut since it not only adds a degree of richness, but also a subtle taste too.
I made this for dinner last night, so tasty, My husband loves cashews so it went down well! Will definitely be making this soup again, thanks for sharing the recipe
Thank you so much for letting me know, makes me very happy to know you’ve enjoyed it! Cheers
The combo if butternut squash and coconut milk sounds divine! Love the styling
Beautiful clicks and a lovely soup! Love the combination of butternut squash and coconut milk. It must taste so smooth and creamy!
Just stumbled across your site and I’m thrilled to have found it! Your recipes look so tasty, and your photographs are stunning. Can’t wait to explore more!
Hi Kelly thanks for visiting and kind words. Cheers
Gourmantine, I was just making an inventory of my freezer stock and lo and behold, I have butternut squash to use up… and a fresh supply of vegetable stock. No wonder this is one of your favorite soups… soon to become mine!