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Butternut Squash Ginger and creamed Coconut Soup

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Servings 2


  • tbsp grated ginger
  • 1 onion
  • ½ baked butternut squash
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 3 cups chicken stock
  • 3 tbsp creamed coconut
  • tbsp coriander
  • 1 tbsp lemon
  • grated feta cheese
  • salt and pepper
  • a scoop of sour cream


  • Finely dice the onion and mince the ginger and garlic. Pour 1 tbsp. olive oil into a medium-hot pot and fry together for 5 minutes until soft
  • Chop the butternut squash in half, remove the seeds and skin and dice into 3 cm cubes. Add to the pot along with the chicken stock.
  • Simmer on medium heat for 15-20 minutes until the butternut squash is soft
  • Blitz the soup with an electric hand blender, taste test and season with salt and pepper if needed
  • Add the coconut cream and stir until It has dissolved into the soup. Throw in the chopped coriander along with the feta cheese and lemon juice and allow the flavors to combine for 5 or 10 minutes before serving
Keyword Butternut Squash