Coconut Squash Soup

Coconut Squash Soup

This soup was really supposed to just be roasted squash. But then I started caramelizing some onions until they were a deep golden brown and splashing long pours of white wine into the mix whenever they got stuck to the bottom. And then the squash found their way into a stock pot with the onions and before you know it, I was pureeing everything into a delicious, creamy coco-nutty soup. 


I know that squash and coconut are longtime friends in the culinary world but most of those recipes also call for ginger or lemongrass. I encourage you to try it without. This soup lets the flavors of both the coconut and squash shine through, not being overpowered by the addition of ginger. A little paprika also helps to add a spicy depth. 


  • 2 small squash (any variety but I used 1 butternut and 1 acorn)
  • 2 white onions
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 cup chicken stock (homemade if possible) 
  • 1 can coconut milk
  • 1 tsp paprika 
  • 1 tsp herbs de provence
  • Fresh crusty bread 


  1. Pre-heat oven to 425˚F. Peel squash and cut into cubes. Toss with olive oil, salt and pepper. Roast until they can easily be pierced with a fork (about 45 minutes) 
  2. Meanwhile, heat 2 tbsp of olive oil and 2 tbsp of butter in a saucepan over medium heat. Add onions, cut lengthwise into long ribbons. Once the onions have cooked for about 20 minutes, add a splash of white wine and salt and pepper. keep cooking until all the wine is absorbed and the onions are a deep golden brown.  
  3. When squash is ready, add to the saucepan with the onions. Add the paprika, herbs de Provence, and coconut milk. Mix well and then add chicken stock. Bring to a boil and then reduce to a simmer
  4. Simmer for 20 minutes and then blend until smooth (ideally with an emersion blender). 
  5. Serve with a crack of black pepper, pinch of paprika, and fresh crusty bread.