Butternut Squash Soup with Coconut Cream Recipe

Ingredients

Before we get started, let’s gather everything you’ll need. Trust me, this simple list of ingredients comes together like magic.

For the Soup:

• 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil or coconut oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon curry powder (optional but highly recommended)
• 4 cups vegetable stock
• 1 cup canned coconut cream (or full-fat coconut milk)

For Garnish:

• Fresh cilantro or parsley leaves
• Toasted pumpkin seeds or croutons
• A drizzle of coconut cream

Step-by-Step Guide to Making Butternut Squash Soup with Coconut Cream

Making this soup is easier than you think. Let’s break it down into simple, manageable steps.

Prepping the Butternut Squash

Peeling and cutting butternut squash might seem intimidating at first, but it’s not that hard if you have the right technique.

1. Peel the Skin: Use a sturdy vegetable peeler to remove the outer skin. It’s thick but manageable.
2. Slice and Scoop: Cut the squash in half lengthwise and scoop out the seeds with a spoon. (Pro tip: Save those seeds! You can roast them for a crunchy snack or garnish.)
3. Cube the Flesh: Chop the squash into evenly sized cubes so they cook evenly.

Now that the hardest part is out of the way, the rest is smooth sailing.

Sautéing the Base

Why start with sautéing? Because it builds flavor! This step creates a fragrant, flavorful base for the soup.

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until softened, about 3–4 minutes.
3. Stir in the garlic, cinnamon, nutmeg, and curry powder (if using) and cook for another minute. The spices will bloom, releasing their aroma.

Cooking the Butternut Squash

With the base ready, it’s time to let the squash shine.

1. Add the cubed butternut squash to the pot and toss to coat it with the spice mixture.
2. Pour in the vegetable stock, ensuring the squash is fully submerged.
3. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20–25 minutes, or until the squash is fork-tender.

Blending to Perfection

Here’s where the magic happens. To get that creamy, velvety texture, you’ll need to blend the soup.

1. Use an immersion blender directly in the pot to puree the soup until smooth.
2. No immersion blender? No problem. Carefully transfer the soup to a blender in batches, blending until smooth. (Tip: Let the soup cool slightly before blending to avoid steam accidents.)

Adding the Coconut Cream

The final step is adding that luxurious coconut cream.

1. Stir in the coconut cream and let it simmer for another 5 minutes.
2. Taste and adjust the seasoning with salt and pepper if needed.

And there you have it—a silky, flavorful soup that’s ready to serve.

Conclusion

And there you have it—a butternut squash soup with coconut cream recipe that’s as comforting as it is delicious. This dish brings together the earthy sweetness of butternut squash and the creamy richness of coconut in a way that feels like a warm hug in a bowl.

Whether you’re cooking for yourself, your family, or a gathering of friends, this soup is guaranteed to impress. So grab your apron, hit the kitchen, and let this recipe bring a little extra coziness to your table.

What do you think—ready to give it a try? Your taste buds will thank you!