Spiced Squash and Coconut Milk Soup Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Spiced Squash and Coconut Milk Soup Recipe combines the natural sweetness of squash with the creamy richness of coconut milk. It’s a comforting and flavorful dish that’s perfect for any season.

The recipe is simple to follow and utilizes aromatic spices to enhance the flavor profile. You can enjoy this soup as a starter or a main dish, making it a versatile addition to your meal rotation.

Delicious Spiced Squash and Coconut Milk Soup

This soup features roasted squash blended with coconut milk and seasoned with spices like ginger and cumin. The preparation time is about 15 minutes, with a cooking time of 30 minutes, serving approximately 4 people.

Ingredients

1 medium butternut squash, peeled and diced
1 can (14 oz) coconut milk
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Instructions

Prep the Ingredients: Peel and dice the butternut squash, chop the onion, and mince the garlic.
Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent (about 5 minutes).
Combine Ingredients: Add the roasted squash, coconut milk, vegetable broth, cumin, coriander, and turmeric to the pot. Stir well to combine.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed. Heat gently before serving.
Serve: Ladle the soup into bowls and garnish with chopped cilantro if desired.