Butternut Squash Chilli And Coconut Soup In Soup Maker

This Butternut Squash Chilli and Coconut Soup in a soup maker is a creamy and spicy recipe, which includes butternut squash and coconut milk. It’s a healthy twist on comfort food, ready in just 40 minutes.

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Butternut Squash Chilli And Coconut Soup Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 butternut squash (approx. 1kg or 2 lbs), peeled and chopped into 1 cm cubes
• 1/2 teaspoon chilli flakes (or to taste)
• 2 cloves garlic, grated or crushed
• 2 cm fresh ginger, grated
• Salt and pepper, to taste
• 400 ml can coconut milk
• Juice of 1/2 lime
• 2 tablespoons chopped coriander (cilantro), plus more for garnish
• Optional garnishes: pumpkin seeds, sliced fresh red chilli

How To Make Butternut Squash Chilli And Coconut Soup In Soup Maker

1. Sauté if your soup maker allows: Add olive oil and diced onion. Cook gently with the lid on for 5 minutes until softened.
2. Add main ingredients: Add chopped butternut squash, garlic, ginger, and chilli flakes. Stir briefly.
3. Add liquids: Pour in the coconut milk and season with salt and pepper. Make sure not to exceed the soup maker’s max fill line.
4. Cook on smooth setting: Select the “smooth soup” mode and cook for 20–25 minutes, or according to your soup maker’s instructions.
5. Add fresh flavors: After cooking, stir in lime juice and chopped coriander. Blend again briefly if needed to fully combine.
6. Serve and garnish: Ladle into bowls and top with extra coriander, pumpkin seeds, and sliced red chilli if desired.

Recipe Tips

• Can I make it spicier? Increase the amount of chilli flakes or add a fresh red chilli.
• Can I use frozen squash? Yes, just be sure to thaw or slightly reduce the broth volume if needed.
• What can I use instead of coconut milk? Oat cream, cashew cream, or light coconut milk can be used as alternatives.
• How to add protein? Add cooked lentils, chickpeas, or top with spiced seeds.

What To Serve With Butternut Squash Chilli And Coconut Soup

This soup pairs perfectly with:

• Warm naan or flatbread
• Crusty whole grain rolls
• A simple cucumber and mint salad
• Roasted chickpeas
• Grilled cheese sandwich with a twist

How To Store Butternut Squash Chilli And Coconut Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.

Freeze: Freeze in individual containers for up to 2 months. Thaw overnight before reheating.

Butternut Squash Chilli And Coconut Soup Nutrition Facts

• Calories: 326 kcal
• Fat: 25g
• Saturated Fat: 19g
• Carbohydrates: 28g
• Fiber: 4g
• Sugar: 5g
• Protein: 4g
• Sodium: 26mg
• Potassium: 920mg
• Calcium: 117mg
• Iron: 4.7mg

Nutrition information is estimated and may vary depending on ingredients and equipment used.

FAQs

Can I use light coconut milk?
Yes, light coconut milk will reduce calories and fat while still giving a creamy texture.

What’s the best way to blend the soup?
If your soup maker has a blend function, use it. Otherwise, use an immersion blender.

Do I need to peel the squash?
Yes, for best texture and smoothness.

How can I reduce the fat content?
Use light coconut milk and reduce the olive oil slightly.

Can I batch cook this soup?
Absolutely—double the ingredients and make it in two batches if your soup maker is smaller.

Try More Recipes:

• Butternut Squash And Sweet Potato Soup In Soup Maker
• Butternut Squash And Red Pepper Soup In Soup Maker
• Butternut Squash And Lentil Soup In Soup Maker