Butternut Squash, Shallot and Coconut Milk Soup

Balance the sweet notes of this butternut squash and coconut milk soup with cayenne, ginger and a bit of fresh cilantro.
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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4-6
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2 tablespoons coconut oil

1/2 cup chopped shallot

1/2 cup chopped scallion, white and greens parts kept separate

1 cup peeled chopped potato

1 tablespoon peeled chopped fresh ginger

Pinch of cayenne pepper

1 bay leaf

Kosher salt and freshly ground black pepper

3 1/2 cups low-sodium vegetable broth

3 cups chopped peeled butternut squash

1/4 to 1/2 cup coconut milk, plus more, for drizzling (optional)

Chopped fresh cilantro, for serving


  1. Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  2. Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  3. Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
  4. Serve hot sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if using. 

Cook’s Note

When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.