- 1.5 kilograms butternut squash (halved lengthwise)
- 2 tablespoons olive oil
- 3/4 teaspoon salt (or to taste)
- 1 ginger (thumb, coarsely chopped)
- 1 can coconut milk (or to taste)
- 1 lemon zest (and coconut flakes)
- 2 mushrooms (Sauteed, and chopped cilantro, chili flakes if you like it spicy)
Mikkel 12 days ago
Need to add some more spice to it, great recipe for avoiding dairy though!
Turgeon 4 months ago
Fast easy delicious with avocado oil
R Melenie A. 4 months ago
Added bone broth and garlic but even my picky husband loved it
Corie 5 months ago
It was easy to make and pretty good, I should have sautéed more mushrooms up, because that was the bulk of the flavor for mine.
Merrily Besvinick 5 months ago
Yum. Made as written. Easy! And excellent!
Ammoura H. 6 months ago
Very delicious I added roasted onions for more flavor.
Ellie Locke 6 months ago
Amazing. Super rich and great with bread.
Lori Smith 6 months ago
Loved the texture of this soup. I used my hand blender. Sautéed mushrooms were delicious and the cilantro was a good topping! Will definitely make again!
SarahParker 6 months ago
very good! the mushrooms, cilantro and pepper flakes adds a nice kick! I will definitively be making this again.
Robinson 7 months ago
recipe was mostly great, though I needed more coconut milk than was called for. I added an extra half cup and I might even add more. I also highly recommend adding some smoked paprika if you're into that. The caramelized mushrooms and cilantro topping is amazing with the soup.
Danja Debiasi 7 months ago
Delicious, Smooth taste of butternut
Janelle Dusky 8 months ago
This soup was beautiful and tasty. We used two cans of coconut milk as it was a very large squash. I added a sprinkle of fresh grated Parmesan when served. Even my squash hating kids ate it.
Danni 8 months ago
Certainly easy and simple to make. I added a dash of cinnamon, and it was wonderful. Will definitely be a fall favourite.
Alex Ford 8 months ago
Easy and Tasty. I went for the mushroom route with an entire can of coconut milk
Tova 9 months ago
I added a zest of a lemon, small sweet onion and garlic that I sautéed before adding the squash and turmeric. Amazing!
Michel a year ago
Good, but there is a little something missing
Johnston a year ago
Very creamy, and simple to make
Joy Meckes a year ago
I love the roasting method and coconut milk in this recipe, but I improvise with spices... I add in chicken stock, garlic, onion, or whatever else I might fancy because I find using just the ingredients suggested is too bland.
Julie a year ago
Not my fave. Too funky!
Keri Line a year ago
This was delicious! I put a pinch of cayenne along with the smoked paprika and a bit of celery. Easy, fast and sooo good for you. Make it, you won’t regret!
Carla C. a year ago
A little sweet and very filling
Nikki Rosenberg a year ago
Easy and delicious! I added a 1/2 cup of cinnamon applesauce and 1/4 tsp of cardamom
Sandra Mohabeer 2 years ago
Very tasty and easy to prepare. Will make again,
Vera F. 2 years ago
Delicious! I also boiled carrots and leak and Puréed it all together.
Satya N. 2 years ago
Delicious. Subtle flavors.
Marcy L. 2 years ago
Fabulous and easy! Only added pumpkin seeds:)
Daphne C. 2 years ago
Great. Didn’t put the mushrooms but still good. Will be making it again soon
Aaron 2 years ago
Lovely, simple flavors. Easy to make
Lindi 2 years ago
I love the suggestion of roasting the butternut squash in 2 halves instead of chopping it first. However, following the recipe just made puréed butternut squash. I had to add broth, garlic, pumpkin spice, nutmeg, and cinnamon to make it taste good!
Athena Turner 2 years ago
I left my soup relatively chunky and added many more spices (including cinnamon-very good choice) and tomato. Soup-er good fall meal