Spiced Butternut Squash and Coconut Soup

Well, it’s officially cold!

Everywhere you look, there’s umbrellas, scarves, pumpkin spiced everything and a definite outbreak of the sniffles.

It’s that time of year where everyone settles in and makes the most of being warm and cosy at home – and it’s also the time that everyone digs out their slow cookers and starts thinking about stews and soups!

One of my favourite winter recipes has to be a spiced butternut squash soup. You can play around with lots of different flavours and variations and it will always come out pretty tasty – whether you add more heat, more veggies, more fresh herbs, extra filling lentils, more garlic (always!)

Anyway, here’s my ultimate version of a spiced butternut squash soup, and I’ve used Vita Coco Coconut Milk to add some plant-based creaminess! It’s a really light way to add some depth and richness to this comforting soup.


  • 350g butternut squash, diced
  • 2 sweet potatoes, peeled and diced
  • 1 tbsp Vita Coco Coconut Oil
  • 1 celery stick, chopped
  • 2 garlic cloves, minced
  • 1 leek, sliced
  • 1 1/2 inch piece of root ginger, minced
  • 2 carrots, diced
  • 1 litre vegetable stock
  • 1 bay leaf
  • 250ml Vita Coco Coconut Milk
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 10g fresh coriander

(Makes around 6 servings)


  1. Start by heating the coconut oil and adding the bay leaf.
  2. Next, begin sautéing the leeks, carrots, celery and ginger in a pan with the coconut oil.
  3. Add the garlic and stir together until everything begins to soften. Take care not to have the pan too hot so that the vegetables don’t burn.
  4. Add the butternut squash and sweet potatoes, followed by the spices and stir altogether.
  5. Stir well for 5-10 minutes and then pour over the vegetable stock.
  6. Cover with a lid and allow to simmer for 20-25 minutes.
  7. Remove the lid, stir well and simmer for a further 5 minutes.
  8. Add the coconut milk and fresh coriander and blend with a stick blender to your desired consistency. If you like a thinner soup add a little more coconut milk.
  9. Taste and season with salt and pepper as required.
  10. Serve, and store any leftovers in an airtight container for up to three days. This soup also freezes really well, for up to one month!

Let me know what you think, and if you’d like any more soup recipes drop me a message!

Miss FF x

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