Squash and Coconut Soup

Prep Time:

Cook Time:



About the Recipe


  • 2 butter nut squash

  • 1 pie pumpkin

  • 4 medium sized potatoes

  • 2 sweet potatoes

  • 6 granny smith apples

  • 1 white onion

  • 2 tsps garlic

  • 3 stalks of celery

  • 1 large carrot

  • 1 tsp cumin

  • 2 tsp curry powder

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ½ all spice

  • 8 ltrs of vegetable stock

  • 1 ltr of coconut milk

  • 1 cup maple or honey

  • Salt and Pepper to taste


  1. Cut butternut  and pie pumpkin in half

  2. 2. De seed the squash and place skin side up on a baking sheet lined with parchment paper

  3. 3. roast in the oven until fork tender

  4. 4. While the squash is in the oven, peel carrots, potatoes and sweet potato.

  5. 5. Chop carrots, celery, onions, sweet potato, potato and apples (skin on)

  6. 6. In a large pot, sweat the veg in step 5 with garlic, until onions caramelize.

  7. 7. Add  honey/ maple, veg stock and coconut milk and stir

  8. 8. Add all the spices, salt and pepper

  9. 9. When the roasted veg is ready, scoop out the meat of the veg into the pot with all the other ingredients discarding the peel

  10. 10. Cook on medium until all vegetables are soft enough to puree

  11. 11. Puree in a high speed blender or with a large hand blender until very smooth. If you need to you can put the soup through a china cap to take out any lumps left behind

  12. 12. Put back onto the stove on low and adjust  the seasonings. Until you are happy with the flavor of the soup.