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Kelly's butternut squash soup


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Rate this recipe 4.2/5 (24 Votes)


  • 2 Tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced small
  • 1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
  • 2 medium carrots, peeled and chopped
  • 1 potato, Yukon gold or russet, cut into 1 inch cubes
  • 4 cups vegetable stock or water
  • 1 cup canned coconut milk
  • Salt and pepper as needed


Adapted from


Step 1

1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.

2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.

3. Puree soup in a blender, working in batches so you don't overflow. Season with salt and pepper to taste.

4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.

Makes six 1-cup servings. Each serving: 219 cal, 13 g fat.

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