Coconut, Chilli Butternut Squash Soup

This coconut, chilli and butternut squash soup is one of those soups that feels a little bit special, but is incredibly easy to make in a soup maker. It’s naturally sweet from the squash, gently spiced with cumin and ginger, and finished with creamy coconut milk for a smooth, comforting bowl that’s perfect for lunch or light dinners.

The chilli adds warmth rather than intense heat, but you can easily adjust it to suit your taste.

What You Need

Below is a quick overview of what you’ll need. Scroll down to the recipe card for the full ingredient list and exact measurements.

You’ll need butternut squash (fresh or frozen), onion and garlic for flavour, ground cumin and ginger for warmth, a red chilli for a gentle kick, coconut milk for creaminess, and vegetable stock to bring everything together. A little seasoning at the end helps balance the flavours.

I do sometimes use a ginger and garlic paste, or you can use frozen variations.

Making It

If your soup maker has a sauté function, you can optionally sauté the chopped onion and garlic first to deepen the flavour. This step isn’t essential, but it does add an extra layer of richness.

Add the chopped butternut squash, cumin, chopped red chilli, ground ginger, coconut milk and vegetable stock to the jug.

Place the lid on the soup maker and select the Smooth setting. Leave it to cook and blend until the cycle finishes.

At the end of the programme, check the consistency. If the soup is thicker than you’d like, simply thin it with a little hot water or extra stock. Season to taste before serving.

You can make this recipe in any soup maker, just make sure you adjust any quantities depending on the capacity of your machine. 

You might be interested in: Ninja Blender and Soup Maker Review 

Variations & Tips

• If using 500g frozen butternut squash, reduce the stock to around 700ml so the soup doesn’t become too thin. You can always thin it at the end if needed.
• For a stronger coconut flavour, use a full 400ml tin of coconut milk and reduce the stock to around 600ml.
• Remove the chilli seeds for a milder soup, or leave them in for more heat.
• This soup works well with crusty bread or naan for dipping.

Storage & Reheating

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently on the hob or in the microwave until piping hot.
• This soup freezes well for up to 3 months. Defrost overnight in the fridge before reheating.

 

More Butternut Squash Soups for the Soup Maker

I hope you enjoy this soup maker recipe, for more butternut squash soup inspiration, check out these recipes;

• Classic Butternut Squash Soup Maker Soup
• Butternut Squash And Sweet Potato Soup
• Curried Butternut Squash Soup
• Curried Butternut Squash and Chickpea Soup
• Tikka Butternut Squash Soup
• Butternut Squash and Brie Soup Maker Soup
• Butternut & Red Lentil Soup