Davey's butternut squash soup

    1 hour 40 min

    This is a very warming soup, with ingredients that give it a special kick - like chilli and ginger. You can increase or decrease the amount of chilli and ginger to taste.

    333 people made this

    Serves: 6 

    • 2 tablespoons butter
    • 1 onion, diced
    • 2 teaspoons grated fresh ginger
    • 1 jalapeno or green chilli, seeded and diced
    • 1kg butternut squash, cubed
    • 400ml chicken stock
    • 350ml evaporated milk
    • 125ml coconut milk
    • 1 tablespoon caster sugar
    • salt and black pepper to taste
    • 250ml soured cream
    • 1 tablespoon chopped fresh thyme, or to taste

    Prep:10min  ›  Cook:40min  ›  Extra time:50min  ›  Ready in:1hr40min 

    1. Melt the butter in a large pot over medium heat. Stir in the onion, ginger and chilli; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken stock and bring to the boil over high heat. Reduce heat to medium-low, cover and simmer until the squash is tender, about 30 minutes.
    2. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with soured cream and thyme to serve.

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    Reviews in English (260)


    Brilliant. I grew a lot of squashes this year, so had to have a go at this soup. Very smooth, very tasty. The soured cream finished it off nicely. Next time will serve over chicken. OOoo can taste it now. I tweaked it slightly by doubling the amount of squash. Once completed the 2nd amount was softened, roasted with a little oil sprinkled with a little dried Thyme and blended with a little hot water and stirred in. Had the taste of a delicious korma !  -  18 Dec 2013


    Yum!!! I prefer the squash roasted. Split the squash in half, salt & pepper and put 1 TB butter in before roasting 1 1/2 hours. Pour the juices out into soup pot before cutting so you don't lose the liquid. It was great as it was, but the heat was minimal. I will make again with more jalapeno so I can try it with sour cream. Thank you so much for the recipe!  -  18 Oct 2010  (Review from Allrecipes US | Canada)


    Totally vegetarian. Increased the coconut milk to 1 cup and added 1 cup of vegetable broth and sauteed the the onion in olive oil. Very good soup.  -  13 Jan 2011  (Review from Allrecipes US | Canada)