Butternut Squash Soup with Coconut Milk and Ginger
December 21, 2016 by Ginger Hultin MS RDN
Do you want a soup that’s warm and comforting, packed with nutrition, and suits a variety of dietary needs because it’s vegetarian, vegan, and gluten-free—but still tastes amazing? I’ve got you covered with this Butternut Squash Soup with Coconut Milk and Ginger. It’s easy to make, incredibly flavorful, and versatile enough to become a regular in your meal rotation.
Years ago, a dear friend gifted me a copy of Vegetarian Cooking for Everyone book by Deborah Madison. It’s an absolute treasure trove of plant-based recipes, covering just about every vegetable you can imagine. With the cooler weather settling in, I was on the hunt for a warm, cozy soup when I stumbled upon a similar recipe in her book. I took inspiration from it but added my own spin—boosting the protein with white beans and playing up the flavors with extra aromatics. The result? A rich, creamy, and satisfying Butternut Squash Soup with Coconut Milk and Ginger that I can’t stop making. I’d love to hear in the comments what your favorite go-to cookbooks are.
Why Make Butternut Squash Soup with Coconut Milk and Ginger?
I have a lot of soup recipes on the blog, but this one is a top contender for my favorite. The combination of ginger, lemongrass, and garlic creates a deeply aromatic base, while the butternut squash brings a natural sweetness that pairs beautifully with the rich coconut milk. White beans not only add texture but also a protein boost. The jalapeño adds just the right amount of heat (which you can adjust to your liking), and when you finish it off with fresh lime juice, zest, and cilantro, it transforms into a vibrant, balanced dish. Not only is this soup deliciou and comforting, it has tons of nutritional benefits as well.
- Butternut squash is loaded with vitamins A and C, both of which support immune health—perfect for cold and flu season.
- White beans provide plant-based protein and fiber, helping to keep you full and support digestion.
- Ginger has anti-inflammatory properties and aids digestion.
- Lemongrass contains compounds that may help support healthy digestion and reduce bloating.
- Coconut milk adds creaminess while contributing healthy fats that help with nutrient absorption.
Why lemongrass? And how to cook with it
One of the unique ingredients in this soup is lemongrass, which adds a fresh, citrusy aroma. If you’re new to cooking with it, you might be wondering where to find it. If you have an international grocery store nearby—especially one with a strong Vietnamese or Thai section—you’re in luck. Many co-ops and specialty stores also carry fresh lemongrass. When in doubt – or in the dead of winter – I use dried herbs if I need to. Here’s a breakdown of fresh vs. dried lemongrass, sometimes you have to just do the best you can.
Lemongrass has been traditionally used for a variety of health benefits, including aiding digestion, lowering high blood pressure, and soothing cold symptoms. To prepare fresh lemongrass, remove the tough outer layers and chop the soft inner part. If you’re using dried lemongrass, steep it in hot broth and strain it out before blending the soup.
Making Butternut Squash Soup with Coconut Milk and Ginger
Creating the base
Start by making a flavorful broth. In a separate small pot, combine vegetable stock with fresh ginger and lemongrass. Let it simmer while you prepare the rest of the ingredients so the flavors can meld together. The longer it simmers, the more aromatic it becomes, so if you have extra time, let it go for 20–30 minutes. If using dried lemongrass, remember that it can be a bit tough, so strain it out before adding the broth to your soup.
Sautéing the veggies
In a large soup pot, heat coconut oil over medium heat. Add the onion, garlic, and jalapeño, sautéing until they become fragrant and softened, about 3–5 minutes. Then, toss in the butternut squash. If you’re short on time, frozen squash is a great shortcut! It saves peeling and chopping while still delivering that sweet, creamy texture. Cook for about 10 minutes, stirring occasionally. If your squash isn’t softening as quickly as you’d like, cover the pot for a few minutes to trap steam and speed up the process.
Bringing everything together
Once the veggies are softened, pour the infused broth over them and let everything simmer for another 20 minutes. This allows the squash to become tender and the flavors to deepen. Stir in the white beans and coconut milk, giving everything a good mix. Let it cook for a few more minutes to ensure the beans are heated through and the coconut milk is fully incorporated. I prefer using reduced-fat coconut milk, but if you love a richer texture, full-fat works beautifully. If you like a slightly thinner consistency, you can add a bit more vegetable stock at this stage.
Blending the soup
Use an immersion blender to blend the soup until smooth. This keeps things easy (and minimizes dishwashing), but if you don’t have one, you can transfer it in batches to a regular blender. Just be sure to vent the lid slightly to prevent any hot soup explosions. If you prefer some texture, blend only part of the soup and leave some chunks of squash and beans intact. Taste and adjust seasoning with salt and pepper as needed.
Adding the garnish
This is where the magic happens. Fresh lime juice and zest brighten everything up, while chopped cilantro adds freshness. If you love heat, feel free to top it with extra jalapeño slices. You can also sprinkle on some toasted coconut flakes or crushed peanuts for added crunch. Serve warm and enjoy!
Butternut Squash Soup with Coconut Milk and Ginger FAQ’s
Can I make this ahead of time?
Absolutely! This soup stores beautifully. Keep it in an airtight container in the fridge for up to five days, or freeze it for longer storage. Just reheat gently on the stove when ready to eat.
What can I serve with this soup?
A slice of crusty whole grain bread, a side of brown rice, or even a simple green salad would pair well.
Can I use a different type of squash?
Yes! While butternut squash works best for its naturally sweet and creamy texture, you can also use kabocha or acorn squash. If using pumpkin, go for sugar pie pumpkins rather than carving pumpkins, as they have better flavor and texture.
What if I don’t like spicy food?
You can leave out the jalapeño altogether or just use a small amount. If you want a more subtle heat, remove the seeds before adding it in.
If you’re into soup, I’ve got a bunch up on the blog that you’ll love. Check out my potato and corn chowder, super simple minestrone, three bean chili and creamy vegan white bean soup. Leave me a message and tell me when you try them!
Butternut Squash Soup with Coconut Milk and Ginger
Ingredients
- 32 fl oz vegetable stock
- 2 lemongrass stalks, inner soft part minced
- 1 tablespoon grated ginger
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1/2 yellow onion, diced
- 5 cups chopped butternut squash try frozen to save time
- 1 jalapeno pepper, seeded and diced
- 1 15 oz can white beans, drained and rinsed
- 1 teaspoon salt
- 1 13.5 oz can unsweetened coconut milk I used a "light" version
- 2 limes, zested and juiced with seeds removed
- 1/4 cup chopped cilantro
Instructions
- In a large pot, combine vegetable stock, lemongrass and ginger over medium heat. Allow to simmer while you prepare the other ingredients and execute the next step.
- In a soup pot, heat coconut oil over medium heat then add garlic, onion, butternut squash, and jalapeno pepper. Sauté until soft, or about 10 minutes.
- Add the stock to the vegetable mixture, cover and bring to a boil. Turn the heat down to medium and simmer for 20 minutes.
- Add the beans and salt then add coconut milk, cooking for another 2 minutes until they're incorporated and hot. Use an immersion blender to puree the beans to achieve a creamy texture.
- Add the lime zest and juice at the end to brighten the flavor and serve hot with cilantro and additional jalapeno if desired.
Nutrition
3 Comments
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Ginger Hultin,MS, RD, CSO
Thanks for visiting! If you're struggling with a cancer diagnosis, autoimmune condition, gut health problems, or even a medical mystery, nutrition can make a HUGE difference in your day-to-day life. I run a virtual, concierge private practice where I partner with my clients over time to help them improve their health through nutrition. Be sure to visit the blog for easy, plant-based, anti-inflammatory recipes and our "Resources" page for a variety of self-paced programs, books, e-books, and nutrition podcast episodes.
The recipe calls for “1 teaspoon Kosher”. Does this mean salt?
Yes – thanks for catching that! I’ll update the recipe. Enjoy!