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Recipe: Butternut squash and coconut soup

Updated: May 22

This warming recipe is great on a cold winters day! Full of flavour and comfort!

Makes 4 servings


2 tbsp olive or coconut oil

2 small onions, roughly chopped

2 cloves garlic, finely chopped

2cm root ginger, peeled and finely chopped

1 red chilli, finely chopped

500g fresh butternut squash or pumpkin, deseeded

250ml vegetable stock

1 can coconut milk

Good handful fresh coriander

Zest and juice of 1 lime


  1. Heat the oil in a pan and add the onions, chilli, garlic and ginger with some salt and pepper.

  2. Cook for 5 minutes then add the pumpkin and stock

  3. Cook for a further 10 minutes and add the coconut milk

  4. Simmer for 15 minutes, then add the lime zest and juice and chopped coriander

  5. Blitz with a hand blender or liquidise in a food processor

  6. Season to taste and enjoy!

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