Squash Soup with Coconut Milk

Name: Squash Soup with Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and cubed; 1 can (14 oz) coconut milk; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 tablespoon olive oil; Salt and pepper to taste; 1 teaspoon ground ginger; 1/2 teaspoon nutmeg

Highlighted under: Healthy & Light

This creamy and nourishing squash soup with coconut milk is perfect for cozy evenings. Its rich flavor and velvety texture will warm your soul.

Created by

Emily

Last updated on 2025-12-24T20:06:39.003Z

This squash soup is a delightful combination of flavors that evokes warmth and comfort. With the addition of coconut milk, it becomes rich and creamy, making it an excellent choice for a light meal or a starter.

        Why You'll Love This Recipe
        Creamy texture that warms you from the inside out
Rich flavor from the blend of squash and coconut milk
Easy to make and perfect for meal prep
A healthy option that still feels indulgent

      

Perfect for Any Season

Squash soup is a versatile dish that can be enjoyed year-round. In the fall, it's a wonderful way to celebrate the harvest season, while in the winter, its warmth and comfort can help chase away the chill. This recipe combines the sweetness of butternut squash with the creamy richness of coconut milk, making it a delightful choice no matter the time of year.

Additionally, this soup is incredibly adaptable. You can easily switch up the squash variety, using pumpkin or acorn squash for a different flavor profile. The spices can also be adjusted to suit your palate, allowing for a unique twist each time you make it. This flexibility makes it a staple recipe in any home cook's repertoire.

Nutritional Benefits

Butternut squash is not only delicious but also packed with nutrients. It is rich in vitamins A and C, which are essential for maintaining healthy skin and vision. The fiber content helps support digestive health, making this soup a wholesome option that nourishes your body while satisfying your taste buds.

Coconut milk adds not only creaminess but also healthy fats, particularly medium-chain triglycerides (MCTs), which can boost energy levels and support metabolism. This combination of nutritious ingredients makes the soup a great option for those looking to indulge without compromising their health.

Meal Prep and Storage

This squash soup is an excellent choice for meal prep enthusiasts. It can be made in large batches and stored for later use, making it a convenient option for busy weeknights. Simply let the soup cool before transferring it to airtight containers, and it will keep well in the refrigerator for up to five days or in the freezer for up to three months.

When reheating, you may want to add a splash of vegetable broth or water to achieve your desired consistency. This easy storage solution not only saves time but also ensures you have a healthy meal on hand whenever you need it.

Ingredients

Main Ingredients

2 cups butternut squash, peeled and cubed
1 can (14 oz) coconut milk
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon ground ginger
1/2 teaspoon nutmeg

Ensure all ingredients are fresh for the best flavor!

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes.

Cook the Squash

Add the cubed butternut squash, ginger, nutmeg, and salt and pepper. Stir to combine, and cook for another 5 minutes.

Add Broth and Simmer

Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Remove from heat and add the coconut milk. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.

Serve

Adjust seasoning if necessary, and serve warm. Enjoy your delicious squash soup!

Garnish with fresh herbs or a drizzle of coconut milk if desired.

Tips for the Best Soup

To achieve the best flavor, consider roasting the butternut squash before adding it to the soup. This process enhances its natural sweetness and adds depth to the overall taste. Simply cut the squash into cubes, toss with olive oil, salt, and pepper, and roast at 400°F for 25-30 minutes until tender and caramelized.

Don’t forget to taste and adjust the seasoning as needed. Every squash can vary in sweetness, so you might need to tweak the salt and pepper to make the flavors pop. A squeeze of fresh lime or lemon juice just before serving can also brighten up the dish beautifully.

Serving Suggestions

This creamy squash soup pairs beautifully with a variety of sides. For a complete meal, serve it alongside a fresh salad or a warm, crusty bread that can be used for dipping. A sprinkle of toasted pumpkin seeds or chopped cilantro on top adds an appealing crunch and a burst of color.

For those who enjoy a bit of heat, consider adding a dash of red pepper flakes or a drizzle of sriracha before serving. This not only elevates the flavor profile but also adds an exciting kick that complements the creamy texture of the soup.

Questions About Recipes

→ Can I use other types of squash?

Yes, you can substitute butternut squash with pumpkin or acorn squash.

→ Is this soup vegan?

Yes, this recipe is completely vegan and dairy-free.

→ How can I store leftovers?

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

→ Can I add spices for more heat?

Absolutely! Adding a pinch of cayenne or red pepper flakes will give it a nice kick.