If there’s one dish that embodies the warmth and cosiness of fall, it’s definitely a steaming bowl of butternut squash soup made with coconut milk. Creamy, comforting, and oh-so-delicious, this hearty soup has become a staple on our tables during the chilly months.
You see when you thought butternut squash soup couldn’t get any better, along comes coconut milk. Adding its own touch of creamy decadence and a subtle tropical flair. It’s like fall cosiness and summer vibes decided to have a delightful rendezvous in your bowl. But it’s not just about the taste – these two superstar ingredients bring many health benefits to the table (or should I say, to the bowl?).
Imagine getting a double dose of goodness in one spoonful – the nutty sweetness of butternut squash, chock-full of vitamins and antioxidants, and the silky richness of coconut milk, known for its medium-chain triglycerides (fancy term for good fats) and lauric acid. It’s a match made in culinary heaven that your taste buds will thank you for and your body will appreciate.So, buckle up if you’re ready to embark on a flavour-packed journey that marries autumn’s finest with a touch of the tropics! In this blog post, we’re diving headfirst into the world of butternut squash soup with coconut milk. Get ready for a whirlwind tour of taste, texture, and a whole lot of wholesome goodness. Grab your ladles, folks – it’s soup time!
We love serving this soup around Halloween time as there are plenty of Butternut Squash in stores, and it’s a great complement to a Halloween theme and colour scheme.
Ingredients you’ll Need for your Butternut Squash Soup with Coconut Milk
- Organic butternut squash
- Organic onion
- Smoked paprika
- Freshly grated ginger
- Organic vegetable stock
- Organic coconut milk
- Chopped coriander/cilantro
Swapping out Ingredients
We all know that feeling when you like the sounds of a recipe but don’t have all the ingredients in the cupboard, and it’s too cold to run out to the store. So you’re in luck. You can play around with swapping the ingredients to create something unique and creative. The flavours will fit as long as you keep the essence the same. So if you don’t have Butternut Squash, you can easily make this soup with Sweet Potato, and the onion can be swapped for leek.
You can use either vegetable stock or chicken if you so choose.
If you don’t have coconut milk, replace it with more stock or use some milk or cream. If you are using milk or cream, add it just before serving to stop it from separating.
Nutritional Value of the Recipe
When it comes to wholesome indulgence, the pairing of butternut squash and coconut milk in a velvety soup isn’t just about tantalizing your taste buds – it’s a nutritional powerhouse that your body will absolutely love. Let’s start with the star of the show: butternut squash.
Bursting with a vibrant orange hue, this fall favorite boasts an impressive array of vitamins like A, C, and E, which play a crucial role in supporting your immune system, skin health, and overall well-being. But that’s not all – minerals like potassium and magnesium dance gracefully through its flesh, contributing to heart health and muscle function. With a generous dose of antioxidants, butternut squash also battles the oxidative stress that our daily lives throw our way.
One single cup of butternut squash provides more than 450% of your recommended daily intake of vitamin A and more than 50% of the recommended daily intake of Vitamin C, making it a great immune support recipe when the weather turns colder.
Now, let’s take a look at coconut milk, the creamy partner in crime that takes this soup to a whole new level of nourishment. Laden with medium-chain triglycerides (MCTs), coconut milk provides a readily available energy source that your body can easily utilize. These healthy fats are like a turbo boost for your metabolism, helping you feel fuller for longer and aiding in weight management. Research suggest that MCT can reduce body weight and the build-up of fat. But don’t indulge too much as it can lead to levels of LDL also known as bad cholesterol.
On top of that, coconut milk brings lauric acid to the table – a compound celebrated for its antimicrobial and anti-inflammatory properties. When you blend the rich nuttiness of butternut squash with the lusciousness of coconut milk, you’re crafting a bowl of liquid nutrition that not only satisfies your cravings but also gives your body the vitamins, minerals, and healthy fats it deserves. It’s a harmony of flavors that sings a wholesome tune with every spoonful.
Butternut squash also contains Vitamin E, B, magnesium, potassium and manganese.
Butternut Soup Recipe Variations
If you have a bit of extra time and would like to add more depth of flavour, we recommend roasting the butternut squash in the oven before adding it to the soup.
You can do this by preheating the oven to 200C/180C Fan/Gas 6 and roasting the butternut for 40-60 minutes until it is nice and brown. For extra flavour drizzle with a bit of honey a few minutes before removing it from the oven completely.
Butternut Squash Soup made with Coconut Milk
- Heat the olive oil in a large, saucepan over medium heat. Add onion and garlic and cook, stirring frequently, until the onions become soft and translucent, approximately 5 minutes.
- Next, add the spices and cook until they become fragrant. Then add the butternut squash and stir until the butternut is coated with the spices.
- Add the stock and coconut milk, then simmer for around 20 minutes until the butternut squash softens fully.
- Once the butternut squash is tender, remove from heat and puree the mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Add the lemon juice, taste and adjust seasonings, as desired.