Butternut Squash and Coconut Soup


Butternut Squash Soup

Butternut squash is a great source of dietary fiber and potassium. Turmeric, known as a medicinal spice, has powerful anti-inflammatory qualities. Coconut adds the healthy fat and provides a good source of energy. Fresh ginger aids in digestion and alleviates gastrointestinal distress. Sweet, hearty and nutritious, this soup is a bowl of complete goodness. There are many ways to make butternut squash soup, but the combination of vegetables, herbs and spices makes this soup one to be repeated.

Veggies for Soup

  • 1 large butternut squash- cut in half, peeled, seeded and then cut into 1-inch cubes (if available, purchase the pre-cut cubed squash)
  • 3 tablespoons extra-virgin olive oil- divided
  • 1 tablespoon maple syrup
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 leek, white part only, thinly sliced
  • 2 tablespoons minced ginger
  • 1/4 teaspoon turmeric
  • 1/2 cup dry white wine
  • 6 cups water
  • 1 cup unsweetened canned coconut milk (Native Forest is the brand I like)
  • Unsweetened coconut flakes, for garnish (Let’s Do Organic is the brand I like)
  • Fresh thyme leaves, for garnish

Pre-heat the oven to 400 degrees. Toss the squash cubes with 1 tablespoon of olive oil, the maple syrup, salt and pepper. If the squash is difficult to cut open, use the microwave to soften it. Once cubed, place the squash on a roasting tray in one layer. Roast the squash for 30 minutes or until tender.

In a Dutch oven or soup pot, heat the remaining 2 tablespoons of oil and the 2 tablespoons of butter.  Add the onion, leek, ginger, turmeric and cook over medium heat until fragrant and lightly browned. Add the wine and cook until it evaporates. Add the roasted squash chunks, water and coconut milk, Simmer over medium heat for about 15 minutes. Working in batches, puree the soup in a blender until smooth. You can use an immersion blender too. Season with salt and pepper. Garnish with the coconut flakes and thyme leaves. Serves 4-6

Inspiration: Epicurious


  1. Ellen Kornmehl MD

    Well…we are jiving I downloaded a butternut squash with coconut recipe 2 weeks ago—it looked so appealing

    Also, I recreated that fennel salad and buttermilk/ yogurt dressing from scratch —I ate it for dinner twice so delicious

    Ellen Kornmehl MD Cell 617-930-9595

    Sent from my iPhone


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