Butternut Squash and Coconut Soup


This is the most delicious soup recipe. It’s thick, creamy and has a kick to it. And guess what? It’s dairy and gluten free and contains immune boosting ingredients garlic, ginger and turmeric. I like to make a batch and may add chicken/fish/vege to have it as a main meal. A word of warning – serve it up and then put the rest out of sight (preferably in a locked container) as you won’t be able to stop going back for more.

Makes about 4 servings 


  • 1 tablespoon olive oil
  • 1 tsp thai green curry paste (optional)
  • 2 cloves of garlic (3-4 if feeling bold)
  • 1 inch piece of fresh ginger (or 1 tsp of powder)
  • 1 inch piece of fresh turmeric (or 1 tsp of powder)
  • 1 butternut squash (peeled and seeds removed)
  • 300ml cocounut milk
  • 200ml stock (1 cube of your flavour choice mixed with boiling water)
  • salt and pepper


  1. Heat the olive oil up in a large pan, add the garlic, fresh ginger and turmeric and fry on a medium heat for a couple of minutes (if using powders, add after the squash)
  2. Add the curry paste
  3. Chop the butternut squash and add chunks
  4. Add the coconut milk and stock, bring to the boil
  5. Simmer for 20 minutes or until the squash is soft, then using a hand blender, blend up the soup to a thick, creamy texture
  6. Add salt and pepper to taste
  7. To serve – add a dollop of dairy free yoghurt if desired and a few chopped nuts or garnish with coriander

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