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 but I grew up loving soup, mainly because it was packed with great flavour, it was simple and so 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 Mazena 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 & Coconut Soup

  • Servings: 8
  • Difficulty: Easy
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  • 3 Large Butternuts, diced
  • 3 Tbsp Olive Oil
  • 2 Tsp Mixed Spice (Five-Spice)
  • 1 Red Onion, diced
  • 3 Celery Sticks washed and chopped
  • 2 Chilis, diced
  • 1 Chicken Stock cube/powder
  • 2 Tbsp Garlic and Ginger Paste
  • 2 Tsp Rosemary Salt
  • 1 Can of Coconut Cream
  • 1 Tbsp of Dried Rosemary
  • 1 Tsp Salt


  1. Finely dice the red onion, chili, and celery and add to a large pot. Add the olive oil, garlic & ginger paste, mixed spice, dry rosemary, and salt as well and bring to med-high heat. Sautee for 10mins*If you have chicken powder as the stock then you may add it with the rest of the above ingredients BUT if you have liquid chicken stock then you must only add the liquid stock after you’ve added the diced butternut.*
  2. Add the diced butternut (and as mentioned above, the liquid chicken stock). If you added the powdered chicken stock earlier then you should add 5 cups of hot water with the diced butternuts that you just added. Cook for 15 mins uncovered.
  3. The butternut should be more tender by now. Add the can of coconut and mix. After mixing in the coconut cream you can lightly smash the butternut against the side of the pot. I don’t mash them too much as I like having some chunks of butternut in the soup for extra texture. Cook for another 15min and serve.
  4. I enjoy serving mine with a dash of cream (optional) or/and roasted coconut flakes or/and rosemary salt.

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