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: 2 cups diced butternut squash; 1 cup diced onion; 2 cloves garlic, minced; 1 can (14 oz) coconut milk; 4 cups vegetable broth; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Healthy & Light

A creamy and flavorful squash soup infused with coconut milk, perfect for a cozy meal.

Created by

Emily

Last updated on 2025-12-24T20:03:35.903Z

This squash soup combines the natural sweetness of squash with the rich creaminess of coconut milk, creating a delightful dish that warms the soul.

        Why You'll Love This Recipe
        Creamy texture with a hint of sweetness from the squash
Rich coconut flavor that enhances the overall taste
Perfect for chilly evenings or as a comforting appetizer

      

The Benefits of Squash

Butternut squash is not only delicious but also packed with nutrients. Rich in vitamins A and C, it supports your immune system and skin health. This vibrant orange vegetable is also high in fiber, promoting healthy digestion and keeping you feeling full longer. Incorporating squash into your meals is a great way to enjoy its health benefits while adding natural sweetness to your dishes.

In addition to its nutritional profile, butternut squash is versatile and can be used in a variety of recipes. From soups and stews to roasted dishes, it can add depth and flavor to your meals. Its creamy texture makes it an excellent base for soups, providing a satisfying consistency that pairs wonderfully with coconut milk.

Coconut Milk: A Flavorful Addition

Coconut milk is a staple in many cuisines around the world, particularly in Southeast Asian dishes. Its rich, creamy texture and subtle sweetness elevate the flavors of soups, curries, and desserts alike. When added to this squash soup, it creates a harmonious blend that enhances the dish's overall taste while providing a luxurious mouthfeel.

Beyond its delightful flavor, coconut milk also offers several health benefits. It contains medium-chain triglycerides (MCTs), which are known to support metabolism and provide quick energy. Additionally, it is a dairy-free alternative, making this soup suitable for those with lactose intolerance or following a vegan diet.

Perfect for Any Occasion

This squash soup with coconut milk is incredibly versatile, making it suitable for various occasions. Whether you're hosting a dinner party, preparing a cozy family meal, or looking for a quick weeknight dinner, this recipe fits the bill. Serve it as a warm appetizer or a hearty main course, and watch as it impresses your guests and family alike.

Moreover, this soup is easily adaptable. You can add spices like ginger or curry powder for an extra kick or toss in some cooked protein for a more filling meal. Leftovers can be stored in the fridge for a few days, allowing you to enjoy this comforting dish multiple times throughout the week.

Ingredients

Main Ingredients

2 cups diced butternut squash
1 cup diced onion
2 cloves garlic, minced
1 can (14 oz) coconut milk
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste

These ingredients will come together to create a delicious and velvety soup.

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent.

Add Squash and Broth

Add the diced butternut squash to the pot, followed by the vegetable broth. Bring to a boil, then 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. If you don't have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.

Add Coconut Milk

Stir in the coconut milk, and season with salt and pepper to taste. Heat through for an additional 5 minutes.

Serve

Serve hot, garnished with a drizzle of coconut milk or herbs if desired.

Enjoy your delicious squash soup with coconut milk!

Storage and Reheating Tips

To store leftover squash soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to four days. If you'd like to keep it for a longer period, consider freezing it in individual portions. When you're ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove over low heat, stirring occasionally until warmed through.

When reheating, you might find that the soup thickens as it cools. If this happens, add a splash of vegetable broth or water to achieve your desired consistency. Stir well and heat until piping hot, making it as comforting as the first time you enjoyed it.

Serving Suggestions

This squash soup pairs beautifully with crusty bread or a side salad for a complete meal. Consider serving it with garlic bread for a delightful combination, or top it with toasted pumpkin seeds or croutons for added texture. Fresh herbs like cilantro or parsley make for a vibrant garnish, enhancing the visual appeal of your dish.

For those looking to elevate the experience, a drizzle of chili oil or a sprinkle of red pepper flakes can add a hint of spice, balancing the sweetness of the squash. Whether you keep it simple or dress it up, this soup is sure to satisfy.

Questions About Recipes

→ Can I use frozen squash?

Yes, frozen squash works well. Just make sure to thaw it before cooking.

→ Is this soup vegan?

Yes, this recipe is completely vegan as it uses vegetable broth and coconut milk.

→ How can I make it spicier?

Add some red pepper flakes or a dash of cayenne pepper during cooking for a spicy kick.

→ Can I store leftovers?

Yes, store leftovers in an airtight container in the refrigerator for up to 3 days.