Butternut Squash, Chilli & Coconut Soup

Butternut Squash, Chilli & Coconut Soup

Total Time 45 minutes
Course lunch
Servings 2


  • 1 butternut squash
  • 3 cloves of garlic
  • 1 red chilli
  • 1 tin of light coconut milk
  • 300 ml veg stock


  • Pre-heat the oven to 220ºC. 

Scrub the butternut squash and remove the stalk. Cut in half and scoop out the seeds, saving them for later. Roughly chop the squash into chunks.
  • Spread the chunks over a large baking tray. Add the cloves of garlic (unpeeled) and the chilli. Sprinkle everything with salt and drizzle with a little bit of olive oil.
  • Roast for 30-35 minutes or until the squash is soft. This will depend on the size of the chunks. Meanwhile, separate the squash seeds from any remaining flesh/stringy bits.
  • Remove the skin from the garlic cloves and the stalk from the chilli. Add all of the roasted veg to a blender. 

Spread the squash seeds over the tray that was used for the squash and return to the hot oven for around 5 minutes or until golden.
  • Add the veg stock and coconut milk to the blender and blend until smooth. Pour into a pot to heat through. Alternatively, you can add everything to a pot and use a hand/immersion blender to blend.
  • Serve, top with roasted squash seeds and enjoy!
Keyword butternut squash, soup, squash

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