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Butternut Squash and Coconut Soup with Ginger

October 15th, 2014

A Pumkin Soup with a Twist

We just love pumpkins! And when we can create great recipes with them, then we love them even more!

I hope you will enjoy this coconut pumpkin soup just as much as I did!

Im not very good at sticking to a recipe, so here are my tips on how to spice up the soup to your personal taste:

  • For an even creamier consistency, you can add 250ml of cream.
  • Top the soup with really crispy fried, diced bacon
  • Dice a couple of slices of old bread and fry them until crispy in the bacon fat. Top the soup with the crispy croutons
  • For a more indivdual taste, carefully season the soup with nugmeg, ginger powder and a pinch of ground cloves


This recipe is for 4 persons

  • 2 Butternut squash
  • 500ml Coconut milk (preferebly from green coconuts i.e. Dr Martins)
  • 1 Onion
  • 15g Ginger
  • 1 Bunch of coriander (approx 20g)
  • 25g Flaked almonds
  • Salt & pepper
  • Olive oil
  • 1/2 Small red chili pepper
  • 1,2L Vegetable broth

How to do:

  1. Halve the butternut squash. Discard the seeds with a spoon and peel with a vegetable peeler. Cut into chunks. Peel and chop onion.
  2. Heat a dash of olive oil in a large pot and sauté squash, onion, chopped chili and finely chopped ginger for 2-3 min. Deglaze with vegetable broth and bring to a boil. Reduce the heat. Cover with a lid and let simmer for approx. 20 min.
  3. Meanwhile chop coriander and roast almond flakes on a dry pan. Mix the coconut cream with 100 ml  water.
  4. Add coconut cream to the soup and blend with a hand-held blender to a smooth soup. Season to taste with salt and pepper. Heat again.
  5. Pour the soup into large bowls and top with flaked almonds and coriander. Enjoy while hot.