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Coconut, Ginger and Butternut Squash Soup

A thick and creamy Butternut Squash Soup blended with coconut milk and fresh ginger for one tasty bowl of Coconut, Ginger and Butternut Squash Soup.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Jennifer


  • 2 1/2 pound butternut squash halved lengthwise and seeded
  • 1 cup low sodium chicken broth
  • 1 cup light or regular canned coconut milk
  • 1/2 teaspoon freshly minced ginger
  • Pinch of cinnamon
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray and place the squash flesh side down on baking sheet.
  2. Bake for 30-40 minutes until flesh is tender. Allow to cool.
  3. Scrap flesh from skin and place in a blender or food processor. Pulse until smooth or desired consistency.
  4. Pour mixture into a medium saucepan and stir in chicken broth, coconut milk, ginger and cinnamon. Cook on medium heat until heated through. Season with salt and pepper.
  5. Serve warm.