Easy Butternut and Coconut Soup

I know some people really don’t like soup and I would also hate a watery, flavourless bowl that resembles something that came out of the great depression. I grew up loving soup, mainly because it was packed with flavour, it was simple to make and seriously tasty. The texture was also a big deal for me, shouldn’t be too thick but also not too watery so that you could still get a good idea of what’s going on and what you’re eating.

Your focus should be on creating a concentrated base of flavours as you’ll be adding some sort of liquid which will naturally dilute the concentrate. So allowing those base vegetables to marry well with the spices and fats is what will make the difference between a tasty and not so tasty result.

Some soups have natural thicker in them from example starchy vegetables like potatoes and sweet potatoes that break down during the cooking process. I personally love using either natural vegetables to thicken my soups or coconut cream (you can choose between sweetened and unsweetened depending on your flavour profile). Some cooks will also use a straightforward thickener like Maizena but using pasta or rice is also a good way for the natural starches to be released into the soup allowing for a thicker result.

Easy Butternut and Coconut Soup

A simple but heart warming butternut soup that's flavourful and ready in almost no time!
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Course: Appetizer, Main Course
Keyword: butternut, coconut, soup
Servings: 6 people
Author: The Big Tasty Bite

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp ginger and garlic paste
  • 2 tsp mixed spice
  • 1 tbsp rosemary dried or fresh
  • 1 large red or yellow onion diced
  • 3 stalks celery diced
  • 1 medium chili finely diced
  • 1.5 tsp salt
  • 1.5 kg butternut peeled and cubed, see notes
  • 25 grams chicken stock concentrate
  • 400 grams coconut milk/cream see notes
  • 1 liter water see notes

Instructions

  • Add the olive oil, garlic & ginger paste, mixed spice, dry rosemary, chili, onion, celery and salt as well and bring to med-high heat. Sauté for 10 minutes.
  • Add in the cubed butternut, chicken stock and boiling water. Allow to simmer for 15 minutes uncovered ort until the butternut is fork tender.
  • Use a stick blender to blend the soup or you can use a potato masher. How chunky or smooth you'd like the soup will depend on your personal preference. Add in the coconut milk and allow to simmer uncovered for another 15minutes, stirring occasionally.
  • Season to taste and serve with a drizzle of cream and black pepper.

Notes

  1. Butternut: the weight of the butternut measured was taken after it was peeled and cubed. So make sure to by a bigger butternut than 1.5kg as you'd still be removing the peel and coring it.
  2. Chili: Adjust the heat level to your liking
  3. Coconut: you could replace the coconut with 1/2 cup cream if you do not consume coconut.
  4. Water: feel free to add more the 1 liter of water if you prefer a thinner soup, just make sure to adjust the seasoning then.
  5. Garnish: I like toasting pumpkin skins in a dry pan until lightly toasty and puffed. It adds a lovely nuttiness to the dish.

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