Butternut Squash Soup with a Spicy Secret
Recipe type: Soup
Cuisine: Indonisan
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
Roasted Butternut Squash paired with Sri Lankan Curry, coconut milk and lime makes a delectable combination for a soup.
  • Olive Oil
  • 1 medium sized Butternut Squash (about 4-5 cups cubed, cooked)
  • 1 cup chopped yellow onion
  • 2 minced garlic cloves
  • 2 cups low salt organic vegetable stock
  • 3 teaspoons Yami’s Spicy Secret
  • 1 cup light coconut milk
  • 2 teaspoons lime zest
  • 1-2 tablespoons fresh lime juice (juice one large lime)
  • ½ teaspoon kosher salt
  • ⅛ cup chopped fresh cilantro (for garnish)
  • ¼ cup plain greek yogurt (for garnish)
  1. Peel, chop and cook butternut squash ahead of time. I roasted mine in the oven with olive oil, but you could certainly cook in water on the stove, just cook until fork tender and drain thoroughly.
  2. Measure squash.
  1. In a medium saucepan, sauté onions and garlic until slightly soft in one tablespoon olive oil.
  2. Add squash, spices, and vegetable stock and continue to cook for 10 minutes until squash is very soft.
  3. Add coconut milk, lime zest and juice to pot and remove from heat.
  4. Puree soup mixture in batches in your blender or food processor, return to pot over very low heat.
  5. Give the soup a taste and add a bit of salt to your liking. It didn’t need much for my taste.
  6. Simmer for 5 minutes or until you are ready to serve.
  7. Can be made ahead at this point and reheated when you are ready.
  8. Garnish with a swirl of plain yogurt and a sprinkle of finely chopped fresh cilantro.
Recipe by What about the food? at https://whataboutthefood.com/butternut-squash-soup-spicy/