Butternut Soup With Coconut Milk Recipe

Butternut squash soup is a comforting dish that’s perfect for chilly evenings or whenever you need something warming and satisfying. When you introduce coconut milk into the mix, it takes the flavor to a whole new level-smooth, creamy, and with a hint of tropical sweetness. This Butternut Soup with Coconut Milk is not only nourishing, but it also packs a punch of flavor. Whether you’re making it for a cozy family dinner, meal prepping for the week, or serving it at a gathering, this soup will leave everyone asking for the recipe.

Butternut squash itself is a fall favorite. Its natural sweetness is a great complement to the subtle heat and richness from the coconut milk. Plus, this soup is incredibly versatile-vegetarian, gluten-free, and dairy-free. So it checks all the boxes for most dietary preferences, making it an ideal choice for just about any gathering or meal plan.

In this article, we’re diving deep into every aspect of making this soup-from ingredients and preparation to some pro tips and ways to customize the recipe. Let’s get into it!

Butternut Soup With Coconut Milk Recipe

Here’s the full breakdown for this delicious soup that blends the rich flavors of butternut squash and coconut milk. Let’s walk through it together so you can get the best results.

Ingredients Needed

• Butternut Squash (1 medium-sized, peeled, and cubed): The star of the soup. Butternut squash has a smooth, nutty flavor that becomes sweeter as it cooks. It’s also loaded with vitamins, fiber, and antioxidants.
• Coconut Milk (1 can, full-fat): This gives the soup its creamy texture and subtle coconut flavor. The richness of full-fat coconut milk balances out the sweetness of the squash.
• Onion (1 large, chopped): Onions bring a slight sweetness and depth of flavor when sautéed, providing a nice base for the soup.
• Garlic (3 cloves, minced): Garlic adds a lovely aromatic flavor that enhances the overall taste of the soup without overpowering the delicate squash.
• Carrot (1 large, chopped): Carrots contribute to the natural sweetness of the soup and also add a bit of color and texture.
• Vegetable Broth (4 cups): You’ll need a good-quality vegetable broth for a savory base. It adds depth to the soup without overwhelming the other ingredients.
• Ginger (1-inch piece, grated or minced): Fresh ginger adds a zesty kick that works beautifully with the sweetness of the squash and coconut milk.
• Cinnamon (1 teaspoon): Cinnamon brings out the earthy, warm notes in the squash. It’s a great complement to the creamy coconut.
• Salt and Pepper (to taste): Essential seasonings that help balance all the flavors and bring everything together.
• Lime Juice (optional, for serving): A squeeze of fresh lime adds a bright acidity that can cut through the richness of the coconut milk and elevate the flavor profile.

Cooking Instructions

1. Prepare the Vegetables: Start by peeling and cubing your butternut squash. Chop the onion, carrot, and garlic. Grate the ginger. It’s a bit of prep work, but the rest is smooth sailing.
2. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil or butter over medium heat. Add the chopped onions, carrots, and garlic. Sauté for about 5-7 minutes until they’re soft and the onions become translucent. This step is key because it builds the flavor base of the soup.
3. Add the Spices: Stir in the grated ginger, cinnamon, and a pinch of salt and pepper. Let it cook for about 1-2 minutes so the spices become fragrant. The cinnamon and ginger will start to fill the kitchen with a delicious aroma!
4. Cook the Squash: Add your cubed butternut squash to the pot. Stir it in so it gets a little coated with the spices. Let it cook for 3-4 minutes.
5. Simmer: Pour in the vegetable broth and bring everything to a simmer. Let it cook uncovered for about 20-25 minutes, or until the squash is fork-tender. At this point, your kitchen will smell amazing.
6. Blend the Soup: Once the squash is tender, turn off the heat. Use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a blender in batches. Blend until smooth and creamy.
7. Add Coconut Milk: Stir in the coconut milk and adjust the seasoning-add more salt, pepper, or cinnamon to taste. If the soup is too thick, you can thin it out with a bit of extra broth or water.
8. Final Touch: Reheat the soup gently if necessary, and serve with a squeeze of fresh lime juice for an extra burst of flavor.

Ingredient Insights

• Butternut Squash: High in vitamin A, fiber, and antioxidants, butternut squash is not only delicious but also incredibly healthy. Its sweet, nutty flavor pairs perfectly with creamy coconut milk, making it a star in many fall and winter soups.
• Coconut Milk: The full-fat variety is preferred in this recipe to give the soup its silky smooth texture. Coconut milk adds more than just creaminess; it contributes a mild, slightly sweet flavor that complements the earthiness of the squash.
• Ginger: Fresh ginger is a fantastic addition to this soup. It has anti-inflammatory properties, aids digestion, and adds a warm, spicy kick that balances the sweetness of the squash.
• Cinnamon: This classic fall spice not only enhances the sweetness of the squash but also works wonders when paired with coconut milk, adding an aromatic warmth that ties the flavors together.

Expert Tips

• Use a High-Speed Blender: For an ultra-smooth texture, it’s worth using a high-powered blender. It ensures that the soup is velvety and free of any chunks.
• Don’t Skimp on the Coconut Milk: The richness of the coconut milk is essential to the overall flavor and texture of the soup. If you use light coconut milk, the soup may lack the richness it needs.
• Adjust the Thickness: If the soup is too thick for your liking, add more broth or a little water to reach your desired consistency. Some prefer it thick like a puree, while others enjoy it a little more soupy.
• Topping Options: Add roasted pumpkin seeds, a swirl of coconut cream, or fresh herbs like cilantro or parsley for added texture and flavor.
• Freezing: This soup freezes well, so make a big batch and store it in individual portions. It’ll last up to three months in the freezer.

Recipe Variations

• Spicy Butternut Soup: Add a pinch of red pepper flakes or a diced chili pepper during the sauté step for a spicy kick. The heat contrasts nicely with the sweetness of the squash and coconut milk.
• Roasted Butternut Squash Soup: Roast the butternut squash beforehand for a deeper, caramelized flavor. Simply toss the cubed squash with olive oil and salt, roast at 400°F for about 30 minutes, then add it to the soup base.
• Herb-Infused Version: Add fresh herbs like rosemary or thyme during the simmering step. They bring a fragrant, savory element to balance the sweetness of the squash.
• Add Protein: To make this soup more filling, consider adding some cooked lentils, chickpeas, or shredded rotisserie chicken for an extra protein boost.

Final Words

This Butternut Squash Soup with Coconut Milk is an absolute winner when it comes to flavor, texture, and nutrition. The creamy coconut milk adds such richness to the soup, and the natural sweetness of the squash makes every bite feel like a warm hug. Whether you’re cooking for yourself or hosting a dinner, this soup is sure to impress.