Roasted Butternut & Coconut Soup

I’m typing as quietly as I can. I’m sitting in bed writing this and Elsa is sleeping right next to me. This post will therefore probably be pretty short. Don’t want to wake her up. Luise is out tonight so Elsa and I have played all evening.

If you have been reading this blog for a while you probably know that we raise our daughter on a mainly vegetarian and also pretty healthy diet. Luckily, everything has been going super easy and smooth. We had some early problems with her pre-school, but apart from that it has been very unproblematic.

Elsa turns 3 years in 3 months. Naturally, she has started to be a bit picky with certain food (“I don’t like lettuce”), but generally she still eats almost anything we put in front of her. Beans, lentils, nuts, seeds, pumpkin, broccoli, carrots, stews, soups, all slips down without any fuzz. We are incredibly grateful for this! I am sure that we have been very lucky with her, and that all kids aren’t as easy. But one thing that I think we have done right is to have a really positive approach to food. As long as she eats, we have been very allowing how, where and with what she is eating. You can read more of our tips and thought here.

The reason why I mention this today is because we have noticed another perk with her diet. It is almost December and it’s pretty dark, cold and rainy here in Sweden at the moment. Most kids at Elsa’s preschool have already spent at least a week at home with runny noses, ear infections or fever. Here is the thing; Elsa has not been sick a single day so far. We have heard so many comments and questions about if she gets enough nutrition from her diet. I can’t think of a better proof of health.

Roasted sweet potato, butternut squash and Hokkaido pumpkin are some of Elsa’s favorite foods. You can make this soup on any of those ingredients. We also add coconut milk, which gives it a velvet like consistency and very rich flavor. And ginger, rosemary and apple cider vinegar for a fresh twist. I imagine that a dash of white wine would also be nice.

We are guessing that most of you probably have tried a dozen different pumpkin soups throughout the years. But this really hits the spot.

Roasted Butternut & Coconut Soup with Chévre Yogurt
Serves 4 

This soup is topped with chèvre yogurt, which is really delicious. But if you are vegan you can of course just leave it out or replace it with a vegan alternative.

1 butternut squash or hokkaido pumpkin
1 can (1 3/4 cup / 400 ml) coconut milk
1 cup (240 ml) boiling water
1 sprig fresh rosemary (save 1/2 for serving)
1/2 – 1 inch (1-2 cm) fresh ginger, peeled and grated
2 tbsp apple cider vinegar
sea salt & freshly ground black pepper, to taste 

Chévre yogurt
150 g soft chévre cheese (goat’s cheese)
4 tbsp yogurt of choice

Preheat the oven to 400°F/200°C.

Divide the butternut in half with a sharp knife and remove the seeds with a spoon. Place both halves on a baking tray, cut side down. Bake in the oven for 25-40 minutes (depending on the size of the butternut). The halves are ready when the skin is bubbly and slightly browned. Prepare the chévre yogurt by whisking the ingredients together in a small bowl. Remove the butternut from the oven, let cool for a couple of minutes. Spoon out the flesh and place in a food processor or strong blender together with the rest of the ingredients, blend on high speed until completely smooth. Add extra water, if desired. Season to taste. Return the soup to a pot to keep warm, if necessary. Serve in bowls with a dollop of chévre yogurt and some freshly ground black pepper.

58 Comments

  • I love some dry sherry instead of white wine in the soup - fits perfectly to the recipe! Maybe you would like to try that as well
  • Christian Rene Fribo
    The yogurt is such a nice touch to the soup!
  • The color of the soup is absolutely glorious, and your combination of flavors looks delicious. What a wonderful testament to the importance of eating a diet rich in fruits and vegetables!
  • Jenny
    I love your photos!! And this soup sounds so comforting and good. Thanks for sharing!
  • Steph
    I agree with many comments regarding children and healthy food, here's my experience: I grew up with homecooked meals every day, so for me vegetables and salad where natural parts of a meal, just like bread or spaghetti. I never knew clichés like "children don't like spinach", I just ate whatever my parents ate - so I think being a good role model and preparing fresh, balanced meals every day is the best way to get children to eat healthy. I feel sorry for all the kids that grow up on ready-made meals and fast food with lots of flavor enhancers - they'll probably never be able to appreciate the natural taste of fresh vegetables...
  • Jo
    Amazing pumpkin soup! I just made it for dinner and the apple cider vinegar really gives it a nice tang unlike other pumpkin soups. And then the beautiful chèvre yoghurt to top - delicious :) We're heading into summer here so this might be my last soup batch for a little while - glad I made it!
  • I absolutely believe that what we eat has a direct correlation with our bodies immunity and strength to fight off colds, flus and other sicknesses...This soup looks fantastic! Must give it a try this winter!
  • Elsa is surrounded by such amazing food. She's one lucky kiddo!
  • Butternut squash is one of my favorite! I'll have to make your version soon with the coconut milk as soon as I am over with all the preparation for Thanksgiving this Thursday. Funny, I actually just posted my vegan roasted butternut squash soup tonight as well. :-) Luckily my children like eating most vegetables,lentils, beans, etc. because they have been exposed to it as soon as they could eat solid food. I believe that it is important to have children help out in the kitchen because they will eat more when they get to prepare the food themselves! Thanks David for sharing your recipe and thoughts, your photos are amazing as always.
  • darby
    this looks delicious and easy! will definately be making it soon. I have been a fan of your blog for some time. but never posted. I am looking forward to your cookbook.
  • This soup is so lovely! What an awesome recipe!
  • Your soup sounds delicious-- I have a sweet potato coconut soup that I love. I've been lucky that though there are a few vegetables some of my children still don't enjoy (eggplant, mushrooms), in general they learned to love veggies and still seek out a mostly plant-based diet as adults. Just keep serving lots of produce with no prodding or judgement about what your child eats or what they leave on the plate. I figured it was my job to serve healthy food and their job to decide what to eat.
  • Lisa
    Yum! I CANNOT WAIT to get my hands on your recipe book! Being in Australia, I need to use the recipes you posted six months ago now ... and need to wait about six months to use this recipe - it is 36 degrees celsius where I am today - hardly pumpkin soup weather. So all will be much easier with a recipe book at my finger tips. Though, of course, in the meantime, I will continue to enjoy your blog. Regarding children and eating, our daughter is 17 months old, but already is a wonderful eater. The key, I think, is sharing food with your child - sit down at the table with them and share a meal, just as you do with other adults. Eat what they eat and they will eat what you eat. Thanks for the awesome blog!
  • This looks amazing. I have been looking for a really good recipe for a pumpkin soup. And then you just post this one. No need for keep looking now :) Thank you for an amazing blog!
  • Oh, this season demands butternut squash soup and I've been in the market for a new recipe spin. Thank you so much for sharing!
  • Beautiful light - great photos. Thanks (again) ;-)
  • emily
    That is the most perfect looking soup I've ever seen. So beautiful!!!

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