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–+ servings
butternut squash soup in a white bowl

Butternut Squash Soup

Make the ultimate butternut squash soup with coconut milk — creamy, flavorful, and soul-warming with roasted squash, ripe plantains, and sweet pears.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Course: dinner, Soup
Cuisine: American, Caribbean
Diet: Low Salt, Vegan, Vegetarian
Servings: 4 people
Calories: 332kcal
Author: Marwin Brown

Ingredients

  • 1 medium Yellow Onion diced
  • 3 Garlic Cloves diced
  • ¼ inch piece Fresh Ginger diced
  • 1 Very Ripe Plantain sliced
  • 2 cups Vegetable Broth
  • 14 oz Canned Coconut Milk
  • 1 Pear cored and chopped
  • 1 whole Scotch Bonnet Pepper
  • ½ teaspoon Allspice
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper

Instructions

  • Mix dry seasonings together in a small bowl or ramekin
  • Heat saucepan on medium heat. Add olive oil and sauté onions for 2-3 minutes until slightly translucent.
    onions sauteing in pan
  • Add garlic, ginger, ¼ of the seasoning mix, and scotch bonnet pepper continuing to sauté for another 30 seconds.
    onions and pepper sauteing in pan
  • Add pears and plantains and sauté 1-2 minutes. Add the butternut squash
  • Add vegetable stock plus remaining seasoning mix to the pot and simmer for 25 minutes until the squash is fork tender.
  • Add the coconut milk and mix well.
  • Using an immersion blender or traditional blender puree until smooth. Simmer for another five minutes.
  • Remove off heat, Serve in bowls. Garnish with diced green onions, peppers, and pepitas.
    butternut squash soup in a white bowl

Notes

  • Roast if you have time, otherwise boil — caramelization deepens flavor and texture.
  • Use fully ripe plantains for natural sweetness and silkiness.
  • Balance your spice — a hint of cayenne or smoked paprika cuts through the richness beautifully. Maybe add some red curry paste for extra color and heat.
  • Saute yellow onion in coconut oil for even more coconutty flavor.
  • Blend until silky and finish with a drizzle of full fat coconut milk (do not use coconut cream, very different) or chili oil for that pro-level touch.
  • Add coconut milk late to maximize that flavor
  • Keep it vegan - use vegetable broth

Nutrition

Calories: 332kcal | Carbohydrates: 32g | Protein: 4g | Fat: 24g | Saturated Fat: 21g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1071mg | Potassium: 603mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1021IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 2mg
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