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Butternut & Coconut Soup


Recipe Info

  • Servings : 4
  • Cook Time : 25m
  • Ready In : 25m


  • 1 tbsp coconut oil
  • 2 onions, thinly diced
  • 2 cloves garlic, finely chopped
  • 840g butternut
  • pinch sea salt and black pepper, plus more to taste
  • 11⁄2 tbsps curry powder
  • 1⁄4 tsp ground cinnamon
  • 11⁄2 cups light coconut milk
  • 2 cups vegetable stock
  • 2 tbsps sugar
  • toasted pumpkin seeds
  • fresh thyme
  • fresh cream


Step 1

Heat a large pot over medium heat. Once hot, add the oil, onions, and garlic. Sauté for 2 minutes, stirring frequently.

Step 2

Add the butternut and season with salt and pepper, curry powder, and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.

Step 3

Add the coconut milk, vegetable stock and sugar.

Step 4

Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until butternut squash is tender.

Step 5

Transfer soup to a blender, and purée on high until creamy and smooth. Return soup back to the pot. Taste and adjust seasoning, adding more curry powder, salt, or sugar as needed. Continue cooking for a few more minutes over medium heat.

Step 6

Serve with plain or toasted pumpkin seeds, fresh cream and thyme.

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