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Looking for a hearty, flavorful dish to warm your soul? This butternut and coconut soup is the perfect blend of creamy butternut squash, rich coconut milk, and crunchy seeds. Packed with nutrients and bursting with flavour, it’s a recipe you’ll want to make repeatedly. Whether hosting a dinner party or enjoying a cosy night, this soup will impress.
Creamy and Flavorful: The combination of butternut squash and coconut milk creates a silky texture with a hint of tropical sweetness.
Healthy and Nutritious: Butternut squash is rich in vitamins A and C, while coconut milk adds healthy fats. The seeds provide protein and an irresistible crunch.
Easy to Make: This recipe is beginner-friendly, with simple ingredients and straightforward steps.
Versatile: Perfect as a starter or a main dish, it pairs well with crusty bread or a fresh salad.
Here’s what you’ll need to make this delicious butternut and coconut soup:
1 medium butternut squash, peeled and cubed
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
400ml coconut milk
500ml vegetable stock
1 teaspoon ground cumin
Salt and pepper to taste
Mixed seeds (pumpkin, sunflower, sesame) for garnish
Fresh parsley or coriander for serving (optional)
Preheat your oven to 200°C (400°F). Spread the cubed butternut squash on a baking tray, drizzle with olive oil, and roast for 25–30 minutes until tender and slightly caramelized.
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
Add the roasted butternut squash to the pot. Stir in ground cumin, vegetable stock, and coconut milk. Bring the mixture to a gentle boil.
Blend the soup until smooth using an immersion blender (or transfer it to a countertop blender). Adjust the seasoning with salt and pepper.
Toast the mixed seeds in a dry pan over medium heat until golden brown. Set aside for garnish.
Ladle the soup into bowls. Top with toasted seeds and fresh parsley or coriander for an extra flavour.
Choose Ripe Squash: A ripe butternut squash will have a deep orange flesh that’s naturally sweet.
Customize Your Garnish: Add chilli flakes or olive oil for extra flair.
Make It Vegan-Friendly: This recipe is naturally vegan—ensure your vegetable stock is plant-based.
Batch Cooking: Double the recipe for meal prep; this soup freezes beautifully.
Check out our Roasted Tomato and Basil Soup Recipe.
This butternut and coconut soup is not only comforting but also packed with health benefits:
Butternut Squash: High in fibre, vitamin A (for eye health), and antioxidants.
Coconut Milk: Provides healthy fats that support brain function.
Seeds: Rich in protein, magnesium, and zinc for overall wellness.
Pair this creamy soup with:
Crusty sourdough bread or garlic naan.
A crisp green salad with vinaigrette.
Grilled vegetables on the side.
This butternut and coconut soup is the ultimate comfort food that combines simplicity with elegance. Whether you’re cooking for yourself or entertaining guests, its rich flavours are bound to please everyone at the table. Don’t forget to share your creations on social media—tag us so we can see your delicious results!
Copyright © 2020 Intercare. All rights reserved. | Disclaimer
