Butternut Coconut Soup Recipe
A rich and elegant soup with a velvet texture. Great for a festive meal.

Preparation time: 20 minutes
Cooking time: 50-60 minutes


Serves: 4
Spring, Autumn, Winter

In a large pot, sauté until golden:
    2 tablespoons butter or ghee
    1 medium onion, minced
    3 cloves garlic, peeled and minced

    6 cups butternut squash, peeled and cubed
    2 cups vegetable broth (2 cups boiling water plus 1 tablespoon vegetable broth powder) or vegetable stock

Bring to boil. Reduce heat, cover and simmer until butternut squash are soft, approximately 30 minutes. Add 1/2 cup to 1 cup water if needed. Add:
    2 teaspoons maple syrup (optional)
    1/2 teaspoon allspice
    1/8 teaspoon dried crushed red chile pepper

Purée soup in blender or with hand blender until smooth. Return soup to pot. Bring to simmer. Add:
    11/2 cups canned unsweetened coconut milk

Simmer 5–10 minutes. Add:
    1/2 teaspoon salt (or to taste)
    1/4 teaspoon black pepper

For elegant presentation, ladle soup into individual bowls and sprinkle with unsweetened coconut flakes and cilantro leaves.

Serving idea: Serve with Whole Wheat Biscuits and Sunflower Kale Salad or with Lemon Rice and Maple Sesame Tofu.

More recipes

Facebook Like Follow pinterest email bookmark View more choices

Please send us a Question for more information:




Receive monthly news, inspiration, Radiant Health tips & recipes, and stay up-to-date.

Vegetarian Recipe Collection

Global Kitchen
Create Healthy, Flavorful Meals with an International Flair