Coconut & butternut squash soup

Coconut & butternut squash soup
Nutrition Facts

Amount Per Serving
Calories 248
% Daily Value *
Total Fat 20g31%
Sodium 0.044mg1%
Total Carbohydrate 12g4%
Sugars 3g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time10 mins
Total Time1 hr 10 mins
Yields1 Serving


2 cups 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



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


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


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


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


Serve with sprinkled parsley.


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

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