Cozy up on a chilly night with this simple and nutritious Butternut Squash Soup with Coconut Milk from Jamie Oliver. After being caramelized in the oven, whole Winter squash is mixed with coconut milk, vegetable broth, garlic, and spices until ultra-creamy. You won’t believe how easy it is to cook such a fancy soup.
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Why You’ll Love This Recipe
- A Delicious And Hearty Soup. The combination of butternut squash and coconut milk in this Jamie Oliver recipe creates a creamy and flavorful soup that is sure to please everyone in the family.
- Healthy And Nutritious. This soup is a great way to get in some of your daily vegetable and healthy fat intake. The butternut squash provides a good source of vitamin A, and the coconut milk contains healthy fats, including medium-chain triglycerides (MCTs).
- Easy To Make. This recipe is incredibly simple and easy to make. All you need to do is combine the ingredients in a pot and let it simmer for about minutes. It’s an easy way to whip up a delicious and healthy meal!
Jamie Oliver Butternut Squash Soup With Coconut Milk Ingredients
- Butternut Squash. Find a big squash that weighs between 2.5 and 3 pounds. Make some Roasted Butternut Squash Cubes with the leftovers if it’s bigger.
- Coconut Milk. This vegan milk is used as the main liquid ingredient. To avoid any unpleasant surprises, it’s imperative that you only purchase coconut milk that comes in a can. To reduce the fat and calories, use LITE coconut milk.
- Garlic. The use of fresh garlic is recommended, however, garlic powder can be used in a pinch.
- Ginger. You can whip up a batch of minced ginger paste in no time.
- Vegetable Broth. You may use chicken broth or bone broth instead if you’re not a vegetarian or vegan.
- Cayenne Pepper. This seasoning adds just the right amount of zipping. If you like a sugarier end result, feel free to leave it out.
- Cinnamon. Add this delicate spice to the soup to give it a Fall flavor. If you don’t like it, don’t include it!
Is Coconut Milk Butternut Squash Soup healthy?
Depending on the preparation method, it can be rather nutritious. As a high-potassium, vitamin, and fiber source, butternut squash is a healthy supplement to any diet. Since coconut milk is quite heavy in calories and fat, using LITE coconut milk will make this dish even more diet-friendly.
Can I Make Butternut Squash Soup With Canned Squash?
Yes, you can make butternut squash soup with canned squash. Simply use the same recipe and substitute the same amount of canned squash for the fresh butternut squash. Keep in mind that the texture and flavor may be slightly different than using fresh squash.
Yes, you can make butternut squash soup with coconut milk in a slow cooker. Simply sauté the onion, garlic, ginger, and spices in a skillet, then add the squash, coconut milk, and broth to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, or until the squash is very tender.
How Do I Make Butternut Squash Soup With Coconut Milk Creamier?
To make butternut squash soup with coconut milk creamier, you can use a blender or immersion blender to puree the soup until it reaches your desired consistency. You can also add a little bit of cream or sour cream to the soup before serving.
How To Make Jamie Oliver Butternut Squash Soup With Coconut Milk
- Preheat oven to 425 degrees Fahrenheit.
- On the interior of each half of the butternut squash, drizzle 1 tablespoon of olive oil and sprinkle a teaspoon of salt.
- Place the squash, cut side down, on a large baking sheet lined with parchment or aluminum foil. Bake squash in a preheated oven for 40 to 50 minutes, or until tender.
For the Soup:
What To Serve With Butternut Squash and Coconut Milk Soup?
- Crusty Bread. A nice crusty bread is a perfect way to soak up the delicious butternut squash soup. The warmth of the bread and the creaminess of the soup make a perfect match.
- Bacon Bits. Bacon bits provide a nice smoky flavor to the soup. The saltiness from the bacon will help to bring out the flavors of the squash and coconut milk.
- Toasted Seeds. Toasted pumpkin or sunflower seeds add a great crunch to the soup. The toasted seeds also provide a nice nutty flavor that pairs nicely with the soup.
- Roasted Garlic. Roasted garlic will give the soup a nice depth of flavor. The sweetness from the garlic will help to balance out the flavors of the squash and coconut milk.
- Fried Sage Leaves. Fried sage leaves add a nice herbaceous flavor to the soup. The sage leaves also provide a nice crunch that pairs nicely with the soup.
- Crumbled Cheese. Crumbled cheese is a great way to add a creamy texture to the soup. The salty flavor of the cheese is a nice contrast to the sweetness of the squash and coconut milk.
- Crispy Shallots. Crispy shallots can be used as a garnish to the soup. The crunchy texture of the shallots will add a nice crunch to the soup and the sweetness of the shallots will pair nicely with the flavors of the soup.
How To Store Butternut Squash Soup With Coconut Milk?
After a day or two in the fridge, the flavor of this meal improves dramatically. You can store your Butternut Squash Soup with Coconut Milk in the fridge for up to four to five days if you put it in an airtight container. Put in a Ziploc bag or other freezer-safe container and store in the freezer for up to four to six months.
To reheat butternut squash soup with coconut milk, place it back in the original saucepan and warm it over low heat. If you’re in a hurry, the microwave is a convenient option for rewarming it.
- Spicy Butternut Squash Soup. Add a teaspoon of cayenne pepper or red chili flakes to the soup base for a spicy kick.
- Curried Butternut Squash Soup. Add a tablespoon of curry powder to the soup base for a warming, aromatic flavor.
- Butternut Squash And Apple Soup. Add a peeled and diced apple to the soup base for a subtle sweetness and a slightly tangy flavor.
- Butternut Squash And Lentil Soup. Add a cup of cooked lentils to the soup for added protein and a heartier texture.
- Butternut Squash And Pesto Soup. Stir in a spoonful of pesto into the soup after pureeing for added flavor and a pop of color.
- Butternut Squash And Ginger Soup. Add a tablespoon of grated ginger to the soup base for a zingy, warming flavor.
- Creamy Butternut Squash And Roasted Garlic Soup. Roast a whole head of garlic in foil with olive oil and a sprinkle of salt, squeeze out the cloves, and puree it with the soup for a rich and savory flavor.
What Can I Add To Butternut Squash Soup With Coconut Milk For Flavor?
You can add a variety of herbs and spices to butternut squash soup with coconut milk for flavor. Some popular options include cumin, nutmeg, and turmeric. You can also add a touch of sweetness with a bit of brown sugar or honey, or add a touch of heat with a sprinkle of cayenne pepper or red pepper flakes.
Should I Roast The Butternut Squash For The Soup?
Roasting the butternut squash before making the soup can add a deeper, richer flavor to the finished dish. To roast the squash, preheat the oven to 400°F. Cut the squash in half, remove the seeds and lightly brush it with olive oil and sprinkle with salt. Roast for about 30 minutes, or until the flesh is tender.
What Veggies Goes Well With Butternut Squash Soup With Coconut Milk?
Butternut squash soup with coconut milk goes well with a variety of veggies. Some popular options include carrots, sweet potatoes, and pumpkin. You can also add some leafy greens like kale or spinach for extra nutrition. Some people like to add some red bell pepper for a little bit of sweetness and color.
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Jamie Oliver Butternut Squash Soup With Coconut Milk Nutrition Facts
Amount Per Serving
Nutrition Facts Source: Source
Serving Size 1
- Amount Per Serving
- Calories 192
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 10g50%
- Sodium 0.94mg1%
- Total Carbohydrate 11g4%
- Dietary Fiber 4g16%
- Sugars 9g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.