Chilled Butternut Squash and Coconut Soup Recipe

Name: Chilled Butternut Squash and Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks lemongrass; 3 quarts vegetable or chicken stock; 1 (2-inch) piece ginger, roughly chopped; 5 cups butternut squash, peeled, seeded and cubed; 1 (14.5-ounce) can coconut milk, light or regular; 2 limes, juiced; Salt, as needed; 1/2 cup cilantro leaves; 1/2 cup cashews, toasted and crumbled; 1/2 cup unsweetened, shredded coconut

Servings: persons

1
On a steady work surface, using a mallet or the back of a sturdy knife, bruise the root end of the lemongrass.
2
In a large pot over high heat, add the lemongrass, vegetable stock, and ginger and bring to a boil.
3
Reduce the heat and simmer for 15 to 20 minutes.
4
Strain the stock and return it to the pot.
5
Add the butternut squash to the stock and simmer until the squash is fully cooked and begins to break down, about 1 hour.
6
Remove from the heat and cool.
7
Add the coconut milk, blending the mixture in batches until smooth.
8
Season with lime juice and salt, and chill.
9
To serve, garnish the soup with cilantro, cashews and coconut.

2230

kcal

Calories

234

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.

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 10 ingredients. The key ingredients include: 2 stalks lemongrass, 3 quarts vegetable or chicken stock, 1 (2-inch) piece ginger, roughly chopped, 5 cups butternut squash, peeled, seeded and cubed, and more.

Yes, Chilled Butternut Squash and Coconut 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!

Chilled Butternut Squash and Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions