Squash Soup with Coconut Milk

Name: Squash Soup with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and diced; 1 can (400ml) 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 squash soup with coconut milk is a delightful blend of flavors that warms the soul.

Created by

Maribel Hayes

Last updated on 2025-12-24T19:15:36.783Z

This squash soup with coconut milk is perfect for a cozy dinner. The natural sweetness of the squash, combined with the richness of coconut milk, creates a comforting dish that's perfect for chilly evenings.

        Why You'll Love This Recipe
        Creamy texture with a hint of sweetness
Rich, vibrant color that brightens your table
Easy to make and perfect for meal prep
Healthy, wholesome ingredients in every bowl

      

The Perfect Comfort Food

There's something inherently comforting about a warm bowl of soup, especially during the colder months. This Squash Soup with Coconut Milk is no exception. Its creamy texture and rich flavors make it the perfect dish to enjoy while curled up with a good book or while hosting friends for a cozy dinner. The addition of coconut milk not only enhances the creaminess but also adds a subtle sweetness that balances the earthiness of the butternut squash.

In addition to its delightful taste, this soup is incredibly nourishing. Butternut squash is loaded with vitamins A and C, while coconut milk provides healthy fats that can help keep you feeling full longer. This means you can enjoy a hearty bowl of soup without any guilt, making it a fantastic option for those looking to eat healthier without sacrificing flavor.

Versatile and Adaptable

One of the best things about this squash soup is its versatility. You can easily adapt the recipe to suit your dietary preferences or what you have on hand. For instance, if you're not a fan of coconut milk, you can swap it out for almond milk or even a splash of cream for a different flavor profile. Additionally, feel free to experiment with spices; a pinch of cayenne pepper can add a nice kick, while turmeric can bring an extra layer of warmth and color.

This soup also works wonderfully as a base for other ingredients. Consider adding cooked lentils or chickpeas for a protein boost, or throw in some sautéed greens for added nutrition. The possibilities are endless, making this recipe a staple in your kitchen that can evolve over time.

Meal Prep Made Easy

If you're looking for an easy meal prep option, this Squash Soup with Coconut Milk checks all the boxes. It can be made in bulk and stored in the refrigerator for up to a week or frozen for even longer. This makes it a fantastic choice for busy weekdays when you want a healthy meal ready to go without the fuss of cooking from scratch each night.

To reheat, simply warm it on the stove or in the microwave until hot. You can even customize each bowl with toppings like roasted pumpkin seeds, a drizzle of olive oil, or fresh herbs to keep things interesting throughout the week. This way, you can enjoy a comforting and nourishing meal every day without the hassle.

Ingredients

Ingredients:

Ingredients for Squash Soup

1 medium butternut squash, peeled and diced
1 can (400ml) 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

Make sure to have all ingredients ready before you start cooking!

Instructions

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 diced butternut squash to the pot along with the ground ginger and nutmeg. Stir well and cook for another 5 minutes.

Add Broth and Simmer

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

Blend the Soup

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it to a regular blender in batches.

Stir in Coconut Milk

Add the coconut milk to the blended soup and stir well. Season with salt and pepper to taste. Heat through and serve.

Enjoy your delicious and creamy squash soup!

Storage Tips

To store your leftover squash soup, allow it to cool completely before transferring it to airtight containers. It can be kept in the refrigerator for up to a week, making it a great option for meal prep. Ensure you label the containers with the date to keep track of freshness.

For longer storage, freeze the soup in portions. Use freezer-safe containers or zip-top bags, removing as much air as possible to prevent freezer burn. When you're ready to enjoy it, simply thaw overnight in the refrigerator and reheat on the stove for a comforting meal.

Serving Suggestions

This soup pairs beautifully with crusty bread or a fresh salad, making for a complete and satisfying meal. Consider serving it with a side of garlic bread for a delightful dipping experience. Alternatively, a simple side salad with a light vinaigrette can add a refreshing contrast to the creamy soup.

For an elegant touch, garnish each bowl with a sprinkle of fresh herbs, such as cilantro or parsley, and a swirl of coconut milk. This not only enhances the visual appeal but also adds a burst of flavor that complements the soup beautifully.

Questions About Recipes

→ Can I use other types of squash?

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

→ How can I make this soup spicier?

Add a pinch of cayenne pepper or a splash of hot sauce for an extra kick.

→ Can I make this soup ahead of time?

Absolutely! This soup stores well in the refrigerator for up to 3 days.

→ Is this soup vegan?

Yes, this recipe is entirely vegan-friendly.