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Butternut squash soup with ginger and coconut milk

Mira Manek / 20 January 2017

Try this healthy butternut squash soup with the fresh taste of ginger and lime.

Butternut squash and ginger soup
Butternut squash and ginger soup

Cooking time

40 minutes




For the soup

  • ¼ butternut squash, around 400g
  • 2 teaspoons coconut oil
  • ½ teaspoon cumin seeds
  • 1 onion, roughly chopped
  • 3 cloves garlic, chopped or grated
  • 2-3 inch piece ginger, grated
  • 1 teaspoon Himalayan salt
  • 4 cups hot water, around 1 litre
  • ½ cube vegetable stock, optional
  • 1 tablespoon honey, optional*
  • 5 tablespoons tinned coconut milk

To garnish

  • ½ avocado
  • 1 tablespoon butter beans, or can use any beans
  • A few coriander leaves
  • A little furikake mix or sesame seeds
  • Thick coconut milk, from tin
  • Lemon or lime wedge

* Leave out the honey or replace with agave nectar to make it vegan


I do find, when it comes to soups, if you add the yummy filling extras like beans and avocado and nuts and all sorts, you’re less likely to reach for that bread! We don’t always want to be having stodgy bread, do we? 

This wonderful recipe for squash soup is packed with flavour, using cumin seeds as the base, and a lovely fiery kick from the ginger. The coconut milk lends it a luxurious creaminess and then you’ve got the avocado and beans to bite into. Lots going on for a beautiful hearty meal.

To make this soup, start by roughly chopping the butternut squash into square or small pieces. 

Melt the coconut oil in a medium pan, add the cumin seeds and let them brown in the oil on a low heat before adding the onion pieces. 

Once the onions are light brown, add the garlic and ginger, stir quickly and then all the butternut squash. Add the salt and stir together. 

Leave this to cook on a low to medium heat for around 10 minutes, stirring occasionally (some of the squash pieces might become charred which is perfect). 

Now add the water (preferably hot) and the vegetable stock if using. Leave to boil on a low heat for another 10-15 minutes until all the squash is soft and cooked. 

Blend in a high speed blender in batches. Pour into the pan again and taste for sweetness. 

Add honey if you like it sweeter. Add the coconut milk and boil when ready to serve. If you like ginger, I would suggest grating a little more ginger, squeezing the juice from it and stirring into the soup now, when boiling before serving.

To serve, pour into bowls, then garnish with a selection of toppings, adding a spoon of beans, avocado slices or pieces, few coriander leaves, some sesame seeds and a drizzle of coconut milk.

Mira Manek is the author of Saffron Soul, Jacqui Small LLP, RRP £20.00

Visit our soup and stew section for more delicious recipes


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.