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A bowl of savory butternut squash soup topped with shredded with fresh cilantro and yogurt with a cut squash in the background.
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Roasted Butternut Squash Soup with Coconut Milk

If you're looking for a soup that packs a little more flavor, this squash soup recipe with coconut milk is for you. Filling and creamy, it's perfect on a cold night.
Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 25 minutes
Servings 6 cups
Calories 182kcal
Author Savanah

Ingredients

  • 1 medium roasted butternut squash
  • 1.5 tablespoons fresh ginger peeled and chopped
  • 1 small turmeric knob peeled and chopped
  • 1 tablespoon coconut oil
  • 2 cups chicken broth
  • 13.66 oz. canned coconut milk
  • Sea salt to taste
  • Black pepper to taste

Instructions

  • In a large pot, heat coconut oil over medium heat until melted. 
  • Sauté the ginger and turmeric until softened, about 3 minutes.
  • Add the chicken broth and bring to a boil.
  • Add the cooked butternut squash.
  • Stir in the can of coconut milk.
  • Season with salt and pepper.
  • Use an immersion blender to blend to a smooth puree. 
  • Taste and adjust seasonings as needed.
  • Serve topped with yogurt and fresh cilantro, if desired.

Nutrition

Serving: 1cup | Calories: 182kcal | Carbohydrates: 6g | Protein: 2g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 431mg | Fiber: 1g | Sugar: 1g