As I sit down to share this recipe with you, I feel all sorts of comforting and cozy feelings of our recent Thanksgiving gathering. There’s something about the warmth of the holiday season, the laughter of loved ones, and the aroma of a homemade meal wavering through the air that makes my heart swell with gratitude. Today, I want to invite you into my kitchen and into the heartwarming story of a simple soup that stole the show that Thanksgiving evening.

I’m no culinary expert, just a passionate home cook who loves experimenting in the kitchen. I love coconut and its irresistible flavour and aroma. I find any opportunity to incorporate it into our dishes, especially soups, because it’s like this secret ingredient that never fails to bring smiles to the faces around our table. It’s so simple to make and that’s the beauty of simple homemade meals. Coconut is my go-to magic touch for most things. It just takes everyday stuff and turns it into something extraordinary. It’s like my little secret ingredient for adding that extra delight to the simplest things.

A Bowl of Comfort and Love

Butternut squash soup, with its velvety texture and rich, earthy flavour, is a beloved classic among comfort foods . There’s something about that subtle sweetness of butternut squash, mixed with aromatic spices and a hint of creamy coconut, that just brings pure joy and comfort and just warms your soul. Whether it’s a casual family dinner or a fancy get-together, this vibrant orange soup never fails to warm hearts and satisfy cravings. It’s the little bowl of happiness we all need now and then.

What’s awesome about it is how versatile it is. You can enjoy it with a chunk of crusty bread on a chilly evening or savour it in those fancy porcelain bowls at upscale restaurants. I just really love butternut squash soup because it’s so comforting, and it’s a classic favourite for people of all ages who love food.

I have to admit, ever since I got my Thermomix, I always use it for all my soup-making adventures because it consistently delivers creamy, delicious results without the need for constant stovetop monitoring. The best part? I could handle all the chopping, cooking, and blending right in the same bowl – no extra mess. It’s like a one-stop shop. All my ingredients were measured and mixed right there in the mixing bowl. With just a few simple steps and this fantastic kitchen helper, I effortlessly whip up velvety, flavourful soups for my family and guests.

Health Benefits

I absolutely love the combination of the earthy sweetness of butternut squash with the exotic richness taste of coconut. Not only do these flavours meld beautifully, but they also offer some fantastic health benefits. Butternut squash is rich in essential nutrients, while coconut provides unique health-promoting properties.

Firstly, butternut squash is a great source of vitamins and minerals, particularly vitamin A, vitamin C, and potassium. Vitamin A supports healthy vision, immune function, and skin health. Vitamin C is an antioxidant that boosts the immune system and aids in collagen production for healthy skin. Additionally, potassium helps regulate blood pressure and supports heart health. Butternut squash is also high in fibre, aiding in digestion and promoting a feeling of fullness, which can be beneficial for weight management.

While I didn’t go for the whole fresh coconut deal, canned coconut milk adds a lush creaminess and a delightful coconut flavour to the soup. It’s not exactly like using fresh coconut, but it’s not short on its benefits either. It still contains medium-chain triglycerides (MCTs) that are easily digestible and provide a quick source of energy. This can help boost your metabolic rate and provide readily available fuel for your body. Furthermore, the healthy fats in canned coconut milk can give your brain a little extra love and may offer potential cognitive benefits.

Speaking of fresh coconut, you can totally go that route if you’re all about keeping it real. Fresh coconut brings an intense, authentic flavour and texture to your soup that’s hard to match. It’s a great way to make your dish even more homemade and distinctive. To do this, you’ll need to extract the coconut meat and coconut water from a whole coconut, blend or process it, and then incorporate it into your soup. However, be aware that using fresh coconut can be a bit more labour-intensive, as it requires breaking open the coconut and extracting the flesh and water.

When combining butternut squash and coconut, it creates a nutrient-rich and delicious dish. In the end, whether you pick canned coconut milk or fresh coconut, both can deliver a lip-smacking, nutritious soup. Go ahead and enjoy the incredible duo of butternut squash and coconut in your soup –it’s a delicious way to enjoy the health benefits.

So, from my kitchen to yours, I really urge you to enjoy the happiness of making and creating homemade meals. What’s amazing about a dish like this is that it doesn’t just fill your belly; it warms your heart too. Whether it’s a laid-back weeknight dinner or a special event, this butternut squash and coconut soup can be that cozy addition to your table.

Butternut Squash and Coconut Soup

Ingredients:

• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil or 1 tbsp coconut oil (if you like a more coconut taste to the soup)
• 1 tbsp fresh root ginger, peeled and cut
• 1 medium-sized butternut squash, peeled and diced (about 3-4 cups)
• 1 cup carrots, diced
• 1 can (400 g) coconut milk or fresh coconut (meat and water), equivalent to 400g of coconut milk
• 2 cups of vegetable stock
• 1 vegetable stock cube (for 0.5 l) – if using water in place of vegetable stock
• 1 tsp fine sea salt, plus extra to taste
• 1 pinch ground black pepper, plus extra to taste
• 1 tsp cinnamon (adds warmth and sweetness to the soup) or you can replace with 1 tsp curry powder (adds warmth and a subtle earthiness to the soup)
• Cilantro leaves to garnish (optional)
• For extra protein you can add some chickpeas or tofu

Stove Top Instructions:

1. Start by finely chopping the garlic and ginger. If you have a garlic press, you can use it for the garlic.
2. Heat the oil in a large pot over medium heat.
3. Add the quartered onions, minced garlic, and ginger to the pot. Sauté them until the onions turn translucent and everything becomes fragrant, which usually takes about 5 minutes.
4. Add the cubed butternut squash and carrots to the pot. Continue to cook for another 5 minutes, stirring occasionally.
5. Pour in the coconut milk (or fresh coconut cream) and vegetable stock (or water). If you’re using water, dissolve the vegetable stock cube in it before adding it to the pot.
6. Season the soup with a pinch of sea salt and a pinch of ground black pepper.
7. Bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer, cover the pot, and let it cook for around 15-20 minutes, or until the butternut squash is tender when pierced with a fork.
8. Using an immersion blender, carefully puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a traditional blender in batches, but make sure it cools a bit before blending.
9. Return the pureed soup to the pot and heat it gently over low heat, making sure not to bring it to a boil again. Taste and adjust the seasoning with additional salt and pepper if needed.
10. Serve hot and enjoy your homemade butternut squash and coconut soup!

If using fresh coconut follow these steps first –

1. Begin by preparing the fresh coconut. Open the coconut by carefully prying it open. Drain the coconut water into a bowl and set it aside.
2. Scrape the coconut meat from the shell using a sharp knife or a coconut grater. Blend the coconut meat with some of the reserved coconut water until it becomes a smooth, creamy consistency. Adjust the thickness by adding more or less coconut water, depending on your preference.

Thermomix Instructions:

1. Place onions (quartered), garlic (whole cloves), ginger and oil in mixing bowl, chop 3 sec/speed 5 then sauté 5 min/100°C/speed 1.
2. Add butternut squash, carrots, coconut milk (or fresh coconut cream), vegetable stock, salt and pepper then cook 20 min/100°C/speed 1.
3. Blend soup 1 min/speed 4-9, increasing speed gradually. Adjust seasoning to taste and serve immediately.