Butternut Squash & Coconut Soup

The health benefits of the humble butternut squash are surprisingly lengthy. Rich in fibre (for healthy digestion), phytonutrients (anti-inflammatory, anti-oxidant), vitamins and minerals, this bright orange veg is health giving in many ways. Rich in antioxidants A, D, E, vitamin C and B vitamins, three spoonfuls of butternut squash counts as one of your 5 (or 9) a day. Butternut squash also contains calcium, potassium, magnesium and zinc.

At this time of year, focus naturally comes to the beta-carotene (vitamin A), vitamin C and zinc found in butternut squash which helps to support the natural function of the immune system. Making this delicious soup perfect to ease a cold or strengthen your immune system.

It’s simple to make and tastes delicious. Add your favourite toppings such as pumpkin seeds, coconut yogurt, or chilli flakes for added texture and flavour.


  • 2 Medium Sized or 1 Large White Onion
  • 1 Leek
  • 1 Butternut Squash
  • 1 Courgette
  • 1 thumb size piece of fresh organic ginger
  • 1 tbsp of ground turmeric
  • 1 tin of full fat
  • 2 tbsp Coconut oil
  • 2 tbsp of vegetable bouillon or vegetable broth
  • Fresh Coriander, stalks and leaves
  • Kosher or Himalayan Pink Salt and Black Pepper


  • Preheat oven to 180C
  • Cut Butternut Squash in half, use a spoon to scoop out seeds and stringy squash bits
  • Put 1 tbsp of coconut oil in the hollow
  • Season squash with salt and pepper
  • Place butternut squash on parchment sheet on oven tray
  • Bake in the oven for 25-30 minutes or until soft
  • Remove from the oven and allow to cool
  • Remove skin from the butternut squash and chop
  • Top and tail the leek and courgette
  • Wash and chop the rest of the leek
  • Wash and chop the courgette
  • Peel and chop the onions
  • Grate the ginger
  • Chop the coriander stalks and remove the leaves
  • In a large pot melt 1 tbsp of coconut oil
  • Add onions and leek, cook on a low heat until softened
  • Add the grated ginger and ground turmeric
  • Season with salt and generous amount of black pepper
  • Add the courgettes and coriander stalks and cook for 5 minutes
  • Add the butternut squash and cook for a further 5 minutes
  • Mix the bouillon with boiling water and poor over the vegetables
  • Bring to the boil and reduce heat to simmer
  • Simmer for 15-20 minutes
  • Remove from the heat and allow to cool
  • Add the coconut milk including coconut cream
  • Season to taste and Blend
  • Heat soup and add the coriander leaves

Makes 4-6 Servings