Butternut Coconut Soup

Butternut Coconut Soup

2fat
1starch

Cozy up with this Butternut Coconut Soup recipe. We love its unique flavor and simple ingredients that make for a delicious, warm dish!

iconabout 1 cup
icon30 minutes
Soup, Chili & Stews
Dinner
Gluten Free
Vegan
Vegetarian
Dairy Free
Ingredients
4 servings
minus icon
plus icon
  • Butternut Squash, peeled and cubed
    1 1/2 pounds
  • Yellow onion, diced
    1/2 cup
  • Celery, diced
    2 stalks
  • Garlic cloves, minced
    3 cloves
  • Thyme
    3 stems
  • Fresh ginger, diced
    2 tablespoons
  • Salt
    2 teaspoons
  • Black pepper
    1 1/2 teaspoons
  • Paprika
    2 teaspoons
  • Lite coconut milk (14oz)
    1 can
  • Chicken or vegetable broth (low sodium)
    2 cups
  • Coconut oil
    2 teaspoons
Directions
  • 1
    In a large pot, sautée onion, celery, garlic, ginger, salt and pepper in one tablespoon of coconut oil until softened, about 5 minutes.
  • 2
    Add paprika, butternut squash, coconut milk, stock and thyme stems and bring to a boil for 10 to 15 minutes, or until squash is fork tender and beginning to break down.
  • 3
    Puree with a hand blender (or very carefully in a regular blender).
  • 4
    Serve with chopped parsley and a drizzle of coconut milk.
  • 5
    Batch cooking note: ​can be kept in fridge for 5 to 7 days or frozen for up to a month!