- 1.5 kilograms butternut squash (halved lengthwise)
- 2 tablespoons olive oil
- 3/4 teaspoon salt (or to taste)
- 1 ginger (thumb, coarsely chopped)
- 1 can coconut milk (or to taste)
- 1 lemon zest (and coconut flakes)
- 2 mushrooms (Sauteed, and chopped cilantro, chili flakes if you like it spicy)
Lori Smith 9 days ago
Loved the texture of this soup. I used my hand blender. Sautéed mushrooms were delicious and the cilantro was a good topping! Will definitely make again!
SarahParker 10 days ago
very good! the mushrooms, cilantro and pepper flakes adds a nice kick! I will definitively be making this again.
Robinson 30 days ago
recipe was mostly great, though I needed more coconut milk than was called for. I added an extra half cup and I might even add more. I also highly recommend adding some smoked paprika if you're into that. The caramelized mushrooms and cilantro topping is amazing with the soup.
Danja D. 12 Nov
Delicious, Smooth taste of butternut
Janelle Dusky 25 Oct
This soup was beautiful and tasty. We used two cans of coconut milk as it was a very large squash. I added a sprinkle of fresh grated Parmesan when served. Even my squash hating kids ate it.
Danni 22 Oct
Certainly easy and simple to make. I added a dash of cinnamon, and it was wonderful. Will definitely be a fall favourite.
Alex Ford 9 Oct
Easy and Tasty. I went for the mushroom route with an entire can of coconut milk
Tova 10 Sep
I added a zest of a lemon, small sweet onion and garlic that I sautéed before adding the squash and turmeric. Amazing!
Michel 12 Mar
Good, but there is a little something missing
Johnston 10 Feb
Very creamy, and simple to make
Joy Meckes 28 Jan
I love the roasting method and coconut milk in this recipe, but I improvise with spices... I add in chicken stock, garlic, onion, or whatever else I might fancy because I find using just the ingredients suggested is too bland.
Julie 15 Jan
Not my fave. Too funky!
Keri Line 14 Jan
This was delicious! I put a pinch of cayenne along with the smoked paprika and a bit of celery. Easy, fast and sooo good for you. Make it, you won’t regret!
Carla C. 3 Jan
A little sweet and very filling
Nikki Rosenberg 1 Jan
Easy and delicious! I added a 1/2 cup of cinnamon applesauce and 1/4 tsp of cardamom
Sandra Mohabeer 10 Dec 2017
Very tasty and easy to prepare. Will make again,
Vera F. 25 Nov 2017
Delicious! I also boiled carrots and leak and Puréed it all together.
Satya N. 23 Nov 2017
Delicious. Subtle flavors.
Marcy L. 12 Nov 2017
Fabulous and easy! Only added pumpkin seeds:)
Daphne C. 10 Nov 2017
Great. Didn’t put the mushrooms but still good. Will be making it again soon
Aaron 15 Oct 2017
Lovely, simple flavors. Easy to make
Lindi 11 Oct 2017
I love the suggestion of roasting the butternut squash in 2 halves instead of chopping it first. However, following the recipe just made puréed butternut squash. I had to add broth, garlic, pumpkin spice, nutmeg, and cinnamon to make it taste good!
Athena Turner 5 Oct 2017
I left my soup relatively chunky and added many more spices (including cinnamon-very good choice) and tomato. Soup-er good fall meal
Sullivan-Rush 18 Sep 2017
Came out great. I topped mine with roasted garlic. Making it again today but will try freezing my leftovers to see how they hold up.
Kuru Sivalingam 11 Sep 2017
loved this recipe. it tastes amazying and is filling. one note dont skip any steps, make sure you blend the first half of the squash before tossing in tye 2nd half.
KatyaLavoie 5 Sep 2017
Amazing soup. Easy and tasty.
Kay May 19 Jul 2017
Easy as can be - basically all you need to do (and account the most time for) is roast the butternut squash. That's 95% of the work, the rest is just blending, adding ginger and coconut milk - done. I really enjoyed this recipe and will definitely make it again.
Ellis 12 Jun 2017
This is great soup. I've made it twice now and it was still just as great & simple as the first time around. I will make it again and again.😊
Jeslyn W. 5 Jun 2017
It's very good, but could use more flavor.