Butternut Squash, Chilli and Coconut Soup


Warm your bones with this slightly spicy, coconutty squash soup.

Course Soup
Keyword autumn food, butternut squash soup, soup, vegan, vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people


  • 1 whole butternut squash peeled, diced and seeds removed
  • 1 red chilli (or 1tsp dried chilli flakes)
  • 1 white onion diced
  • 4 cloves garlic minced
  • 500 ml vegetable stock
  • 200 ml chicken stock
  • 1 tin coconut milk (400ml tin)
  • 1 thumb sized piece fresh root ginger
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • Salt & Pepper to season


  1. Preheat the oven to 220 degrees C or Gas Mark 6

  2. Place the diced butternut squash on a roasting tray and coat with the olive oil. Roast for 20 minutes or until squash has started to go a tiny bit golden.

  3. Meanwhile, in a large pot - saute the onion over a low heat for 10 minutes with the remainder of the oil. Add the garlic and stir constantly for another 2 minutes. 

  4. Remove the squash from the oven and add to the pot. Then add the stock, coconut milk, cumin and chilli. Allow to simmer for 15 minutes.

  5. Using a stick blender, blend the soup to a smooth consistency, or transfer to a blender and blend this way.

  6. Add salt and pepper to taste and serve immediately

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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