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+ servings

Roasted Butternut Squash Soup With Coconut

A delicious and healthy roasted butternut squash soup flavoured with coconut and spiced with ginger and fragrant cardamom.
Course Soup
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 50 minutes
Servings 4
Calories 187kcal


  • 1 approx 800g (28oz) butternut squash
  • 2 large onions
  • 3 garlic cloves
  • 1 tbsp vegetable oil
  • Salt
  • 750 ml (3 1/4 cup) vegetable stock
  • ¾ tsp cardamom or to taste
  • 3 tsp grated ginger
  • 240 ml (1 cup) coconut milk


  • Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
  • Peel the butternut squash and onions, cut into chunks and transfer them to a baking dish.
  • Add in the garlic and the vegetable oil, season with salt and mix well.
  • Roast the vegetables in the oven for up to 40 minutes until they caramelised.
  • Do stir vegetables frequently during roasting so that they cook evenly on all sides.
  • When vegetables are cooked switch off the oven and keep them warm.
  • Heat the stock in a pot until it is boiling.
  • Reduce the heat and then add the ginger, the cardamom and roasted vegetables and simmer for about 8 minutes for flavours to develop.
  • Switch off heat and allow the soup to cool and then puree with hand blender.
  • Then add in coconut milk, mix well and adjust the seasoning.
  • Warm soup thoroughly and garnish with coconut milk and or roasted butternut squash seeds before serving.


Calories: 187kcal | Carbohydrates: 10g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Sodium: 761mg | Potassium: 221mg | Fiber: 1g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 5.4mg | Calcium: 28mg | Iron: 2.1mg