Coconut & Butternut Squash Soup


  • Serves: 2
  • Prep 10mins, Cook 60mins
  • 248 kcals / serving

Recipe Info

This soup is totally delicious as a lunch time staple or starter to an evening meal.


Step 1 -

Slice the butternut squash in half, then wrap in foil and roast until soft (around 30 minutes).

Step 2 -

While the butternut squash is cooking. Add the oil to a pan on the hob and heat, before gently frying the onion until softened.

Step 3 -

Pour in the coconut milk, then add the squash and vegetable stock and simmer for 20 minutes.

Step 4 -

Allow to cool slightly, then blend your soup smooth in a blender before returning to the pan.

Step 5 -

Serve with sprinkled parsley.

Step 6 -

For a variation, try adding a sprinkling of chilli flakes to spice things up and chick peas or beans for more protein.


  • 2 cup Butternut squash
  • 1 can Coconut milk
  • 1 pinch Himalayan salt
  • few leaves Parsley chopped
  • 1 tbsp Rapeseed oil
  • 240 ml Vegetable stock
  • 1 White onion