Clean Eating Butternut Squash Soup Recipe With Coconut Milk And Cilantro
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This clean eating butternut squash soup has a twist that totally puts it over the top in the flavor department!
I was recently working on a recipe for Butternut Squash Lasagna. To put it nicely…. it didn’t work out. BUT…
I had a considerable amount of squash left over and thought I’d try making some soup. Now normally, I’ll use the “typical” ingredients. Some milk, nutmeg and garlic. But I wanted something different.
I had just received a book I ordered called “The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs“.
OMG! If you haven’t seen this book, you NEED to check it out. It should be a staple in every kitchen across the globe! It’s fabulous!
So I turned to the page on butternut squash and it gave me a huge list of every kind of flavor that pairs well with this particular squash. Highlighted, were cilantro and coconut milk.
I would NEVER have considered this combination before. But I was feeling brave after my lasagna adventure and gave it a try.
Holy moly! That was good soup!!!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING BUTTERNUT SQUASH SOUP RECIPE:
Clean Eating Butternut Squash Soup With Coconut Milk And Cilantro
- 12 cups cubed butternut squash (baked and removed from skin)
- 2 cups chicken broth (no sugar added)
- 14 oz. can coconut milk (full fat is best, but light can be used too)
- 2 tsp. dried cilantro
- 1 tsp. dried, ground ginger
- salt to taste after cooking
- fresh cilantro for garnish
- Place your pre-cooked squash, chicken broth, coconut milk, dried cilantro, and ginger in a large soup pot and blend with a hand blender.
- Turn on your stove and warm the ingredients in the pot.
- Serve and garnish with fresh, chopped cilantro.
Recipe from the Gracious Pantry archives, originally posted 1/21/10.
I'm Tiffany, a cookbook author, food lover, mom, and wannabe Elvis when I'm in the shower or driving in my car.
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This sounds soooo good…and easy! Can’t wait to try it.
It’s one of my favorite soups to date. Let me know how you like it!
We tried this recipe last night & every one of us (especially my 15 month old daughter) loved it!
That’s awesome Leslie! Thanks so much for letting me know! My son loves it too. It’s really yummy stuff!
Hilarious picture of the kids and fabulous recipe. Thanks! I just found this one but haven’t made it yet: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=207
Made this for lunch today — using a pre-chopped butternut squash, bc cutting those things are a bear! I halved it and got 2.5cups…maybe my measurements were off, but I was trying to make a single serving with leftovers. No leftover, since I ate it all! So good! Thanks!
Tasha – LOL! Ya, it’s tough to stop when it’s that yummy!
Oh my goodness, your little boy is SOOOOO CUTE and i love the empty bowl picture! my little 2 1/2 y/o loves pumpkin soup. can’t wait to make this for him too!
Judith – Wonderful!! I hope you’ll both enjoy it!
MW – I’m glad you like it! It’s one of my fav’s as well!
Christine – Marvelous! That fresh cilantro really adds something. I think you’ll enjoy it.
Any idea how this freezes? I usually make full recipes of soups and freeze them in portions. But this time, I’m thinking of making ahead for Thanksgiving. I was planning on Butternut Squash soup (really simple version) but this Asian twist sounds interesting. I’m only not sure about how it will freeze with the coconut milk in it.
I haven’t tried as we usually eat it up too fast to freeze it. If this is for Thanksgiving though, your best bet is to cook and puree the squash. Then, the day before Thanksgiving, just stir it all together in a big pot so it tastes really fresh. It takes all of 5 minutes to assemble it in the pot. Hope that helps.
My pleasure! Glad you enjoyed it!
Great! Glad you enjoyed it!
Just made this soup and man, it is good!
I’m debating if I want to make this soup I know a good recipe that ive used before from the Italian dish. But am really wanting to try it with the coconut milk and I loveeee cilantro. I just really hope it turns out good. I don’t have ground or fresh ginger. And I’m wanting to use raw squash not bake it. How will I do that with this recipe? Of I cant how long do I bake and what temp for one large squash?
Yes, you have to bake the squash to make this recipe. I cut mine in half, scrape out the seeds and the bake at 350 F. in a large baking dish, cut side down in about 1/2 inch of water. Bake until you can easily poke the squash through the skin with a fork or knife. (About 40-60 minutes depending on the size of the squash)
just made this soup!! so easy and so delicious! I had frozen butternut squash already cut in the freezer that I had prepared last fall. All I did was bowl water, add my chicken broth powder, add the frozen butternut squash and about 10-15 minutes later the squash was cooked. I then added the coconut milk (i didnt have any of the light kind) with ground ginger, dried cilantro. Very easy and mess free after! not many dishes to clean 🙂 will definitely make this one again!
Jessica – So glad you enjoyed it! 🙂
Where do you get dried cilantro? I’ve only ever seen the fresh in the produce section. Would it work with fresh cilantro and how much would you recommend if I used that?
Angela – In any spice aisle at the grocery store. Right next to the basil and other herbs. If you use fresh, I’d say add about 1 tbsp. at the very end of cooking. Add more to taste if needed.
It was awesome! While my picky eaters didn’t care for it (I think it was the texture of the butternut squash) I loved it. I think I’ll try it with more milk or chicken broth added to it to make it more soupy like the high fructose corn syrup tomato soup that they love.
Angela – Whatever works and gets them to eat healthier!! 😀 Glad you enjoyed it. 🙂
I love love love this recipe, ive made it three different times since the end of sept. my family loves it so much they want it for thanksgiving, problem is I cannot roast the squash on Thursday morning, can I prepare the cooked squash or the entire soup days ahead of time? if so, how do I store it? also, have you tried using apples in the recipe? (request from my dad)
Kristen – Sure you can either make the squash ahead of time, or make the entire soup ahead of time. I recommend no more than 2 days ahead though so it keeps it’s fresh flavor. I’ve never tried adding apples. But if you make it, you could test a small amount in the blender with a single slice of apple and see how it tastes.
thanks so much! ill make it on tues or wed night. ill let you know how the apples turn out.
Kristen – Please do!
I have made this soup twice now and it is delicious!! I love cilantro and i love pumpkin but im not a big fan of garlic and it was really nice to make a tasty soup that didnt require garlic :-). Thanks for noting ‘The flavour bible’ also, it is on my ‘to buy’ list!
Peta – My pleasure! I think you’ll really enjoy that book if you love to create with food. It’s been my savior with many recipes! I’m so happy you enjoyed the soup! It’s definitely one of my favorites.
Sounds yummy but would use the coriander rather than the fresh cilantro as I don’t like cilantro.
Anne – Whatever works! 🙂 I hope you enjoy the soup!