Butternut Chilli Soup Recipe

Name: Butternut Chilli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 baby butternuts (about 5 cups - steamed and roughly mashed); 1 small onion finely chopped; 1 1/2 tbsp garlic butter; 2 tbsp olive oil, extra virgin; 1 cup fresh cream; 1 can coconut cream (discard liquid); 1/2 tsp ground nutmeg; 1/2 tsp ground cinnamon; 1 tsp corriander powder; 1/2 tsp chilli powder; 1/2 tsp mixed herbs; 1 1/2 tsp grated coconut; 1 medium tomato grated and microwaved for a minute.

Servings: persons

5 baby butternuts (about 5 cups - steamed and roughly mashed)
1 small onion finely chopped
1 1/2 tbsp garlic butter
2 tbsp olive oil, extra virgin
1 cup fresh cream
1 can coconut cream (discard liquid)
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp corriander powder
1/2 tsp chilli powder
1/2 tsp mixed herbs
1 1/2 tsp grated coconut
1 medium tomato grated and microwaved for a minute.

1
Heat olive oil and garlic butter in a saucepan until butter melts.
2
Add finely chopped onion and saute until tender.
3
Mix in roughly mashed butternut and then grated tomato.
4
Add in cream and coconut cream and mix well.
5
Season with salt, pepper, mixed herbs, corriander powder, chilli powder, nutmeg and cinnamon.
6
Add coconut.
7
Stir.
8
Allow to cook for about 5 - 7 minutes then remove from heat and allow to cool.
9
Blend until smooth.
10
Reheat - I added about 1/4 cup of water to thin slightly.
11
A bit more can be added if you prefer a thinner consistency.
12
To serve top off with some toasted almonds and chopped spring onion.

1562

kcal

Calories

170

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 baby butternuts (about 5 cups - steamed and roughly mashed), 1 small onion finely chopped, 1 1/2 tbsp garlic butter, 2 tbsp olive oil, extra virgin, and more.

Yes, Butternut Chilli Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Chilli Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions