This no-hob method of making Butternut Squash and Coconut Soup with Chilli is so easy you’ll have it on repeat through soup season! Lightly spiced with some fresh chillis and an exotic hint of coconut milk; it’s the perfect cosy lunch option for the whole family.
I’ve just been going mad with roasting vegetables recently, but for good reason! The step-up in flavour it adds to dishes cannot be contested, which means I’m obviously going to opt for it where possible. Plus I feel like this recipe gets extra bonus points for the fact you don’t need to dirty a pot to make it. No hob or stovetop required!
Jump to:
Simply roast (or airfry) the butternut squash, which intensifys those natural sweet and nutty flavours. Then blend the vegetables up in a food processor with stock, coconut milk and honey for sweetness.
Top with some croutons for texture and crunch, crispy bacon bits and browned butter.
Ingredients
- Butternut Squash: squash are harvested in September/October so perfectly aligned for a Roasted Butternut Squash and Chilli Soup autumnal recipe! They offer a sweet, nutty flavour to the soup, which is heightened by roasting. You could use leftover pumpkin from Halloween as an alternative.
- Seasoning: olive oil, salt and pepper (you could add some additional spices when roasting the vegetables if you like - turmeric, curry powder etc.)
- Other Vegetables: carrots and onions (and you could add any other vegetables that need used up)
- Chilli: I remove the seeds as I don't want the overwhelming flavour to be one of chilli, but if you like a spicy soup then feel free to leave them in.
- Stock: I use vegetable stock to work in harmony with the other bold flavours within the soup. It also ensures the soup is suitable for both vegetarians and dairy-free diets alike.
- Coconut Milk: coconut milk is the most accessible form of liquid from the coconut. Although I would recommend coconut cream, as it's richer, thicker and creamier, but it’s harder to source and comes in lower volumes. As a dairy free alternative, you could substitute with almond milk, coconut milk or oat milk, but keep in mind it may result in a slightly thinner consistency (so consider reducing the volume of stock in this scenario).
How To Make Butternut Squash and Coconut Soup with Chilli
Cut both butternut squashes in half lengthways and remove the seeds, peel onions and cut in half, cut ends off and peel carrots, remove top and cut chilli’s in half (remove seeds if you don’t want it too hot) - add them all to a lined baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
Roast vegetables in the oven at 180C fan for 60 - 80 minutes.
Add coconut milk and vegetable stock to blender with vegetables from the oven (option to either leave on the butternut squash skins or remove them first - totally unto you). Blend until smooth then season to taste.
To serve your Butternut Squash and Coconut Soup with Chilli, garnish with optional croutons, crispy bacon and browned butter - delicious!
Storage + Reheating
How long can you store Butternut Squash and Coconut Soup with Chilli Soup:
- Fridge: 4-5 days (as long as your fridge is below 4C)
- Freezer: up to 4 months
What type of container can you freeze soup in? When freezing soup, you can use any freezer safe container – made of plastic, glass or freezer-safe bags (using bags, lying flat, is a good space saver).
Reheating: the soup can be reheated directly from frozen in the microwave, or in a pot on the hob or in the microwave if reheating from refrigerated until piping hot throughout.
Other Tasty Soup Recipes
I have a full Soup Category that you can browse to keep you going through Autumn and Winter, but some of my favourites include:
If you have any questions please leave a comment below! Or I would really appreciate it if you left me a review (scroll down to the bottom).
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Butternut Squash and Coconut Soup with Chilli
Ingredients
- 2 butternut squash or 1 pumpkin
- 2 carrots
- 2 onions
- 2 red chillies seeds removed
- 2 tablespoon oil
- sea salt and black pepper
- 1 vegetable stock cube
- 500 ml water
- 800 ml coconut milk 2 tins
- salt to taste
Instructions
- Cut 2 butternut squash in half lengthways and remove the seeds, peel 2 onions and cut in half, cut ends off and peel 2 carrots, remove top and cut 2 red chillies in half (remove seeds if you don’t want it too hot) - add them all to a lined baking tray
- Drizzle with 2 tablespoon oil and sprinkle with sea salt and black pepper
- Roast vegetables in the oven at 180C fan for 60 - 80 minutes
- Once cooked, either scoop the cooked squash from the skins into the blender with all over vegetables or you can blend up the squashes with the skins intact (for extra fibre - see Notes)
- Add 800 ml coconut milk and 1 vegetable stock cube dissolved in 500 ml water
- Blend until smooth then season with salt to taste
- I garnish the Butternut Squash and Coconut Soup with Chilli with homemade croutons, crispy bacon and browned butter
Emily says
Delicious, easy to make and the bonus is that the WHOLE family loved it (a rare occurrence). Thank you thank you thank you! Going to be a staple in our kitchen going forward.
Jessica says
Made this soup at the weekend and it was great - perfect for the cold wintry weather!
Super easy recipe to follow and quick to make! Thank you!