![['A close-up view of a creamy butternut squash soup served in a bowl, garnished with pumpkin seeds.', 'A vibrant bowl of butternut squash soup featuring a smooth texture and topped with fresh herbs and seeds.', 'An inviting side view of a delicious butternut squash soup, showcasing its rich, golden color and creamy consistency.', 'A hearty serving of butternut squash soup in a bowl, adorned with a sprinkle of spices and garnishes.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/butternut-squash-soup_1_U1-1.webp)
Butternut squash soup with coconut milk
A creamy and flavorful soup combining roasted butternut squash, coconut milk, and aromatic herbs, perfect for a cozy meal.
Ingredients
Vegetables
- 1 small butternut squash, diced (approximately 700 g)
- 2 pieces onions
- 3 cloves garlic cloves
- 2 tbsp olive oil
- 3 cm fresh ginger, grated
- 8 leaves fresh sage
- 1 tsp dried thyme
- 1 tsp cumin
- 0.5 tsp chilli flakes
- 0.5 tsp cayenne pepper
- 2 carrots carrots
- 3 stalks celery
- 0.5 lemon lemon, juiced
- 500-700 ml stock, for example beef or vegetable
- 400 ml coconut milk
- to taste salt
- to taste freshly ground pepper
Garnishes
- 3 slices bread slices
- olive oil olive oil
- flaked salt Flaked salt
- 1 can chickpeas
- 1 tsp ground cumin
- paprika powder paprika powder
- salt salt
- fresh thyme fresh thyme
- creme fraiche creme fraiche
- pumpkin seeds pumpkin seeds
Instructions
- Sauté onions, garlic, and ginger in olive oil until fragrant.
- Add diced butternut squash, carrots, celery, herbs, and spices; cook for a few minutes.
- Pour in stock and simmer until vegetables are tender.
- Blend the soup until smooth, then stir in coconut milk and lemon juice.
- Season with salt and pepper, serve with bread and garnishes.
Notes
You can garnish with pumpkin seeds and a dollop of creme fraiche for extra flavor.