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.


  • Sarah
    This is my very favourite soup. Have made it many times and it never ever disappoints - a huge hug-in-a-bowl. Thank you for sharing your beautiful inspiration!
  • At us the pumpkin season just started and this soup served an amazing Sunday family lunch. Thanks for the delicious recipe, Jana L.
  • satya
    hi i am new to your site. i was hoping to try this soup and i was wondering... how much butternut squash is in this recipe? it says 1 but the sizes vary from 1 pound to 5 pounds. please help! thank you :)
  • Brianna
    This is soup is amazing. I could eat it just blended with the coconut milk without any additional seasonings. The butternut squash as such an amazing natural sweetness to it. I decided to use cinnamon and pepper instead of Rosemary and ginger and added a splash of white wine. Absolutely amazing. I will be making this again soon.
  • Devila
    I have plenty of butternut squash. I made soup using different recipe which required lots of ingredients. Your recipe looks more simple. So today is the day to make. Perfect for our cold 30*F temp. In NC.
  • Josephine
    Delicious. I usually find butternut squash soup a bit sweet and sickly but the vinegar and ginger gave a much fresher lighter flavour.
  • Mary Haley
    I had squash soup years ago that I loved! Never has another recipe come close to that taste! Now I'm thinking the ginger and the coconut milk may be the stuff I've been missing. I'll let you know. Thanks very much
  • Catherine
    I've just finished a bowl of this. Delicious!
  • joanne
    I'd love to make this soup, but am not sure how much butternut squash to use as they vary in size. Can you please tell me how much cut up squash to use in terms of weight in ounces? Thanks!
  • Kim
    Hi. We are heading into winter here in South Africa and I would love to try this recipe. Could you perhaps let me know how much butternut to use in grams? I buy the already cut and cubed butternut in a packet (so much easier) and thus have no idea about how much butternut to use. Any ideas in grams? Thanks. Kim
  • Judith George
    The Squash Coconut Soup sounds delicious. I'm interested in new Vegan recipes.
  • Dirk Burger
    Dear David and Luise, I am a South African male, almost 44 years of age, and I recently stopped smoking (13 days today), and today I was all over the web trying to find food recipes or ideas for healthy eating, as I do not want to gain weight, and actually, to loose some if I can. I am not a vegetarian per say, but when I stumbled across this recipe, I told my work friends that I just had to try it! WoW!!! Super Amazing! It is mid summer here in South Africa, nothing less than 25 degree Celcius at the moment, but what a delicious soup. Thank You!
  • You cannt imagine how lucky i am to have found your blog. I ive spent the last hour reading everything you post. Today i end a juice cleanse and looking was looking for delicious vegetarian recipes. Dont need to look further. Thankyou for your creativity and this blog, i wont hesitate to make your recipes and upload it to mine. Good luck with everything!
  • I made this soup last week. It was good except I think the 2 tablespoons of cider vinegar are way too much. Very vinegary. I will make it again without the vinegar.
  • Emily Morgan
    THANK YOU. THIS WAS AMAZINNNGGG. I followed it pretty much the same but sauteed the onion with the garlic and ginger in a deep pot, then added chopped pieces of raw squash and boiled until soft (since I don't have an oven). I also added some basil leaves at the end.Keep up the great recipes!! Love you guys!
  • Wendy
    This is the most deliciously, creamy and tasty soup I've ever tasted. I added some chili and garlic for a little kick. Thanks for this recipe, will definately be one I'll be making again and again.
  • Danielle Hardin
    would sauteeing an onion and adding that add another good layer? i don't cook a lot but i know onion is a good veg stock staple...maybe?
  • Anuta
    Just made it. Very simple to make and sooo delicious!I personally not big fun of rosemary, but in this soup I actually like it! Thanks a lot for the beautiful recipe! P.S. Photos are fantastic!!!
  • Sharnee Du Bois
    When do you add the coconut milk??
    • Hi Sharnee, you add the coconut milk to the blender together with the flesh from the roasted butternut and the other ingredients. /David
  • Sonja
    I stumbled across your blog one night when I couldn´t sleep. Im so inspired by your recipes and way of cooking. Im not actually an vegetarian but I have started to cook mostly vegetarian meals over the past year. Your recipes are great and I have already tried a few of them. Todays menu was your Butternut squash soup. And I have to say it was sooo good! So thanks for that ;)
  • Melissa
    I stumbled upon your website today in the midst of a cold, winters day. We just finished this soup and it was fantastic! My 6 and 4 yr old have never liked the texture/warmth? of soup, but I saved some of the ingredients and made them a smoothie. :). My one year old loved the soup! I will be a returning reader! Thanks for sharing, Melissa
  • Having a dinner party for my birthday today beside of the lovely magic mousse, I also really enjoyed making this soup, it is so smooth and velvet like... Your site is really a source of inspiration for exploring cooking...
  • Cynthia
    This was delicious - and so EASY! I've made it twice now, once for a brunch with friends and once for a post-meeting lunch.
  • It's a slightly different flavour profile, but I recently made a squash bisque and then on a whim added a swirl of pistachio oil on the top. Best decision I've ever made.

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