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Butternut Squash-Coconut Soup

Butternut Squash-Coconut Soup

Prep time 2 minutes
Cook time 13 minutes
Ready in 15 minutes
Makes 4 servings


  • 1 (14 oz) package cubed fresh butternut squash
  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 1/2 clove garlic, roughly chopped
  • 1 teaspoon Thai red chili paste
  • 2 1/2 cups low sodium vegetable stock
  • 1 (15 oz) can coconut milk
  • 1/4 cup sour cream
  • 1/4 cup chopped cilantro


1. Roughly chop squash into smaller pieces. In a large saucepan, heat the oil over medium heat. Sauté onion and garlic 2 min. Add chili paste and stir fry 1 min. Add butternut squash, sauté 3 min., stirring. Raise heat, add stock and bring to a boil. Cook for 6 min., or until squash is soft.
2. Add coconut milk to the soup, lower heat, and cook 1 min. Season to taste with salt (in moderation) and pepper. Using a hand blender, purée soup until smooth. Thin with more vegetable stock, if necessary. Divide among 4 bowls, top each bowl with 1 tbsp sour cream, chopped nuts and cilantro.


191 calories, 14g fat, 2g saturated fat, 8mg cholesterol, 202mg sodium, 15g carbohydrate, 4g fiber, 6g sugar, 2g protein