Easy Butternut Squash Soup

Ingredients

• 1 medium (or 2 lb / 907 g cubes)butternut or kabocha squash
• 1 tablespoonavocado or coconut oil
• 1 mediumonion
• 3 clovesgarlic, whole
• 2juicy limes
• 1–2 (1–3 teaspoons)chipotle peppers, diced
• 1 quart (946 ml)chicken broth
• 1 teaspoonsea salt
• 1 canfull-fat coconut milk

Instructions

1. 1

   Cook whole squash

   For a whole squash, halve it and scoop out the seeds; save them for roasting if you like. Cook the halves in an Instant Pot or roast them in a baking dish with 1.3 cm (½ inch) of water at 200°C (400°F) for about 40–50 minutes, until a fork pierces the flesh easily. Scoop the flesh from the shells and set it aside.

2. 2

   Soften aromatics

   If using pre-cut cubes, heat the oil in a large pot over medium-high heat. Add the onion and whole garlic cloves and cook for about 5–7 minutes, until the onion starts to soften and turn translucent.

3. 3

   Add soup ingredients

   Add the raw pre-cut squash or cooked squash, chipotle peppers, the juice of 1 lime, 3 cups of the chicken broth and the salt. Bring to a boil, then lower the heat and simmer.

4. 4

   Simmer until tender

   If you are using raw pre-cut squash, simmer it for 15–20 minutes, or until cooked through.

5. 5

   Blend until smooth

   Blend the soup with an immersion blender, or blend it in batches in a jug blender.

6. 6

   Finish and season

   Stir in the coconut milk. Taste the soup and add more salt, lime juice or chipotles to suit your preference.

7. 7

   Serve the soup

   Serve, with a sprinkle of roasted squash seeds if you are using them.

What is squash soup?

Squash soup is a blended soup built around the naturally sweet, soft flesh of winter squash. Squash has roots in the Americas, and cooks across many cuisines use it in soups, stews and purées.

This version combines squash with coconut milk for a smooth finish, while lime and chipotle bring brightness and a mild smoky heat. It works with either butternut or kabocha, and with whole squash or prepared cubes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 4g protein, 22g carbs, 20g fat.

Squash provides most of the carbohydrates and fibre, while coconut milk and the cooking oil contribute most of the fat. The chicken broth and vegetables provide a little protein, so serve the soup with a protein-rich side such as beans or chicken and some greens to make a more balanced plate.

Choosing the squash

Whole squash: Choose one that feels firm and heavy for its size, with no soft patches. Roasting it in water softens the flesh so it can be scooped out easily.

Prepared cubes: These save the first cooking stage, but need to simmer in the broth until a fork slides through them without resistance.

Build flavour in the pot

Onion and garlic: Give them the stated 5–7 minutes to soften before adding the liquid and squash. Avoid letting the garlic brown, which can make its flavour harsher.

Chipotle and lime: Chipotle brings smoky heat, while lime keeps the rich coconut milk and sweet squash from tasting heavy. Start with less chipotle if you prefer a milder soup, then adjust after blending.

Blend for a silky texture

Tender squash: For raw cubes, use the 15–20 minute simmer as a guide and check a piece with a fork. If it is still firm, continue simmering before blending.

Safe blending: An immersion blender lets you purée the soup in the pot. If using a jug blender, work in batches and follow its instructions for hot liquids; do not overfill it.

Adjust the consistency

Broth: The method adds 3 cups at first, although the ingredient list provides 1 quart. Add more broth if you want a thinner soup, adjusting gradually so it does not become watery.

Coconut milk: Stir it in after blending for a creamy finish, then taste again. The extra lime juice, salt and chipotle are added to preference rather than by a fixed amount.

Serve and store

Serving: Roasted squash seeds add a crisp topping if you have saved them. A piece of crusty bread or a simple green salad makes an easy accompaniment.

Make-ahead: The soup can be cooked ahead and gently reheated. Stir it as it warms, and loosen it with a splash of broth if it thickens in the fridge.

Recipe notes & tips

• Save the squash seeds if you want a crunchy garnish.
• If roasting the squash, check it with a fork near the end of the 40–50 minute cooking time.
• Begin with the smaller amount of chipotle and add more after tasting.
• Add the remaining broth a little at a time if you prefer a thinner soup.
• Taste for lime and salt after stirring in the coconut milk.

Variations

• Use kabocha: Swap it for the butternut squash for a different sweet, earthy flavour.
• Add more heat: Stir in extra diced chipotle a little at a time after blending.
• Boost the citrus: Add more lime juice at the end for a brighter finish.
• Try coconut oil: Choose it instead of avocado oil for a complementary coconut note.
• Top with seeds: Roast the scooped-out squash seeds and sprinkle them over each bowl.

Common mistakes to avoid

• Undercooked cubes: They will not blend smoothly; simmer until a fork passes through easily.
• Browning the garlic: It can turn bitter; cook it with the onion only until softened.
• Adding all the broth at once: The soup may be thinner than you want; begin with the stated 3 cups and add more as needed.
• Overfilling the blender: Hot soup can spill; blend in batches and follow the blender’s hot-liquid guidance.
• Overdoing the chipotle: It can dominate the squash; start with less and adjust after tasting.

How to store

Refrigerate cooled soup in a covered container for up to 3 days. Reheat gently in a saucepan, stirring regularly, and add a splash of broth if needed to loosen it.

Frequently asked questions