- 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)
Turgeon 2 months ago
Fast easy delicious with avocado oil
R Melenie A. 3 months ago
Added bone broth and garlic but even my picky husband loved it
Corie 3 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 3 months ago
Yum. Made as written. Easy! And excellent!
Ammoura H. 4 months ago
Very delicious I added roasted onions for more flavor.
Ellie Locke 4 months ago
Amazing. Super rich and great with bread.
Lori Smith 5 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 5 months ago
very good! the mushrooms, cilantro and pepper flakes adds a nice kick! I will definitively be making this again.
Robinson 5 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 5 months ago
Delicious, Smooth taste of butternut
Janelle Dusky 6 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 6 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 6 months ago
Easy and Tasty. I went for the mushroom route with an entire can of coconut milk
Tova 7 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 a year ago
Very tasty and easy to prepare. Will make again,
Vera F. a year ago
Delicious! I also boiled carrots and leak and Puréed it all together.
Satya N. a year ago
Delicious. Subtle flavors.
Marcy L. a year ago
Fabulous and easy! Only added pumpkin seeds:)
Daphne C. a year 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
Sullivan-Rush 2 years ago
Came out great. I topped mine with roasted garlic. Making it again today but will try freezing my leftovers to see how they hold up.