Butternut Squash, Chilli & Coconut Soup

When it comes to cosy comfort foods, few dishes can rival the warmth and satisfaction of a steaming bowl of butternut squash, chilli, and coconut soup. Not only is this soup incredibly delicious, but it also packs a punch in terms of nutritional benefits. Let’s dive into the enticing world of butternut squash, chilli, and coconut soup and discover the wonders it can offer!

Good For You!

1. Butternut Squash: This vibrant orange vegetable is a nutritional powerhouse. It is an excellent source of dietary fibre, which aids digestion and helps maintain a healthy weight. Butternut squash is also packed with vitamins A and C, both of which are essential for a strong immune system. Additionally, it contains potassium, magnesium, and antioxidants that contribute to overall well-being.
2. Chilli: Adding a touch of spice to the soup is the fiery chilli. Apart from imparting flavour, chillies contain capsaicin, a compound known for its health benefits. Capsaicin has been linked to improved metabolism, reduced inflammation, and potential pain relief. It also contains vitamin C and antioxidants, further supporting your immune system.
3. Coconut Milk: The velvety richness of coconut milk not only lends a luscious texture to the soup but also provides health benefits. It is a great source of medium-chain triglycerides (MCTs), which are easily digested and converted into energy. Additionally, coconut milk contains healthy fats that can support brain function, boost heart health, and help you feel satisfied after a meal.

Ingredients

• 1 medium-sized butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 red chilli, deseeded and finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 can (400ml) coconut milk
• 3 cups vegetable stock
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chilli, and sauté until the onion becomes translucent and fragrant.
2. Add the butternut squash cubes to the pot and stir well to coat them with the onion and chilli mixture. Cook for about 5 minutes, allowing the squash to soften slightly.
3. Sprinkle the cumin, coriander, and cinnamon over the squash mixture. Stir well to evenly distribute the spices and let them bloom for a minute or two.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the butternut squash is tender.
5. Once the soup has finished simmering, carefully transfer it to a blender or use an immersion blender to puree until smooth and creamy. If using a blender, work in batches, allowing the steam to escape through the lid or remove the centre cap and cover with a kitchen towel.
6. Season the soup with salt and pepper to taste, adjusting the seasoning as desired.

Why not try some other soup and ramen recipes?

Print Recipe

Creamy Butternut Squash, Chilli and Coconut Soup

A delightful combination of flavours and textures that will warm your body and soul.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Appetizer, lunch, Soup

Diet: Low Calorie, Vegan, Vegetarian

Keyword: butternut squash, chilli, coconut, soup

Servings: 4 portions

Ingredients

• 1 medium butternut squash peeled, seeded and cubed
• 1 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 1 red chilli deseeded and finely chopped
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp ground cinnamon
• 1 can (400ml) coconut milk
• 3 cups vegetable stock
• salt and pepper to taste

Instructions

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chilli, and sauté until the onion becomes translucent and fragrant.
• Add the butternut squash cubes to the pot and stir well to coat them with the onion and chilli mixture. Cook for about 5 minutes, allowing the squash to soften slightly.
• Sprinkle the cumin, coriander, and cinnamon over the squash mixture. Stir well to evenly distribute the spices and let them bloom for a minute or two.
• Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the butternut squash is tender.
• Once the soup has finished simmering, carefully transfer it to a blender or use an immersion blender to puree until smooth and creamy. If using a blender, work in batches, allowing the steam to escape through the lid or remove the center cap and cover with a kitchen towel.
• Season the soup with salt and pepper to taste, adjusting the seasoning as desired.

Notes

1. Choosing the Perfect Butternut Squash: Look for a butternut squash that feels heavy for its size and has a firm, unblemished skin. A ripe butternut squash should have a deep orange colour. You can also save time by purchasing pre-cut butternut squash cubes from the grocery store.
2. Adjusting the Heat: The level of spiciness can be adjusted according to your preference. If you prefer a milder soup, remove the seeds and membranes from the chilli before chopping it. For a spicier kick, leave the seeds intact or add an extra chilli.
3. Spice Variations: Feel free to experiment with other spices to enhance the flavour profile. Consider adding a pinch of nutmeg or a dash of paprika for a twist on the traditional recipe.
4. Customizing the Consistency: If you prefer a thicker soup, reduce the amount of vegetable broth or simmer the soup for a bit longer to evaporate excess liquid. Conversely, if you prefer a thinner consistency, add a bit more vegetable broth or coconut milk.
5. Toppings and Garnishes: When serving the soup, you can garnish it with fresh coriander or parsley leaves for a pop of colour and freshness. Additionally, consider adding a dollop of coconut cream, a sprinkle of toasted pumpkin seeds, or a drizzle of extra-virgin olive oil for added texture and flavour.
6. Make-Ahead and Storage: This soup can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to adjust the consistency if needed.
7. Serving Suggestions: This soup pairs well with crusty bread, toasted baguette slices, or even a side of warm, buttered naan bread. It can be served as a comforting starter or as a satisfying main course alongside a fresh salad.
8. Freezing: If you have leftovers or want to make a larger batch, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.