Butternut squash, chilli and ginger soup

    50 min

    A great healthy winter warm up, packed full of goodness. Coconut cream is optional, but it does make a velvety soup.


    Staffordshire, England, UK
    99 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 50g butter
    • 1 butternut squash, peeled, de-seeded and diced
    • 2 onions, diced
    • 3 cloves garlic, crushed
    • 1 red chilli, finel chopped
    • 1 thumb-sized piece root ginger, grated
    • 900ml vegetable stock
    • 1 (50g) sachet coconut cream (optional)
    • pinch corriander leaves to garnish

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil and butter in a pan, then over a medium heat sweat the butternut squash, onion and garlic for 5 minutes.
    2. Add the chilli and ginger, then cook for a further 5 minutes.
    3. Add the hot stock, bring to the boil, then cover and simmer for 15 to 20 minutes until the butternut squash is soft.
    4. Blend in batches until smooth.
    5. Reheat gently before adding the coconut cream. Season to taste and serve garnished with a few coriander leaves.

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    Reviews & ratings
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    Reviews in English (10)


    Used different ingredients. I used a bit of double cream instead of the coconut cream. Turned out delicious! You could probably also use single cream if you desire a less fattening option.  -  25 Mar 2011


    This is my favourite soup recipe! Absolutely lovely, warming with a little ginger/chilli kick. Make it, you will not be disappointed. I used coconut milk instead of coconut cream - still yummy.  -  13 Feb 2013


    Fabulous soup! My very favourite. 😊  -  01 Apr 2015