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Creamy butternut squash vegetable soup served
Smooth and comforting soup blending butternut squash with garden vegetables and coconut milk

Creamy butternut squash and vegetable soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups
The secret to a good cream soup lies not in cream, but in concentrating the ingredients' own flavours. In this recipe, vegetables are first fried in fat, bringing out sweet flavour notes, then the earthy warmth of ginger and turmeric complements them. The result is a silky, warming soup that is the best friend of cool days.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large soup pot
  • Hand blender
  • Grater

Allergen Information

⚠️ Celery

Instructions

1 ✓

Cut the vegetables (squash, carrot, celery) into 2-3 cm cubes. Finely chop the onion.

Tip: You don't need to cut beautifully, it will be blended anyway, but keep sizes uniform for cooking time.
2 ✓

Heat the oil in the pot and sweat the onion until translucent. Add the grated garlic, grated ginger, and turmeric. Stir for 1 minute until fragrant.

Tip: Turmeric and ginger flavours are fat-soluble, so they will be much more intense than if just thrown into water.
3 ✓

Add the vegetables and toss in the spicy oil for a few minutes.

Tip: This step deepens the flavours.
4 ✓

Pour in the stock. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until everything is butter-soft.

Tip: Check the carrot with a fork – it softens the slowest.
5 ✓

Remove from heat. Puree until completely smooth with a hand blender.

Tip: Watch out for hot splashes! Keep the blender under the liquid.
6 ✓

Stir in the coconut milk and warm back to boiling point (but don't boil for long). Season with salt and pepper.

Tip: The coconut milk gives the final creamy texture and softens the ginger's heat.
7 ✓

Serve sprinkled with fresh parsley.

Tip: A few drops of lemon juice in the bowl 'lifts' the flavours.

Recipe FAQ

Why fry vegetables before making soup?
Boiling (in water) only softens, whereas frying (in oil) creates new flavour compounds (Maillard reaction). This gives the soup 'body'.

Ingredients

  • 400 g Cleaned Butternut Squash
  • 200 g Carrots
  • 100 g Celery stick
  • 1 head Red onion
  • 2 cloves Garlic
  • 200 ml Coconut milk (tinned)
  • 1 l Vegetable stock (or water + organic stock cube)
  • 2 tbsp Olive oil
  • 10 g Fresh ginger
  • 1 tsp Ground turmeric
  • 1 tsp Salt
  • 0.5 tsp White pepper
  • 1 bunch Fresh parsley