North African Spiced Butternut Coconut Soup

This recipe for butternut coconut soup is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Naylet LaRochelle. For the creamy soup base, she uses Coconut Milk Beverage from So Delicious.

Special Diet Notes & Options: Spiced Butternut Coconut Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. For vegan butternut coconut soup, use agave nectar (or your sweetener of choice) in place of the honey.

Naylet LaRochelle

North African Spiced Butternut-Coconut Soup

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Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Servings: 5

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 1 ½ pounds butternut squash peeled, seeded, cut into chunks
• 2 tablespoons olive oil
• 2 cups plain coconut milk beverage plus more to achieve desired consistency
• ¼ teaspoon ground cinnamon plus 2 dashes
• ¼ teaspoon ground coriander
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 2 teaspoons honey
• Kosher salt to taste
• Red cayenne pepper, to taste
• 3 tablespoons chopped cilantro

Method

 

1. In a large microwavable bowl, add squash. Drizzle with olive oil; toss to mix. Add enough water to cover bottom of bowl and about 1/4 inch up the sides. Microwave squash on high, 6-8 minutes or until very tender.
2. Transfer squash to a blender; add 1 cup coconut milk. Blend until completely smooth. Transfer to a large pot. Add remaining coconut milk, plus more (if desired) to achieve desired consistency. Stir in cinnamon, coriander, nutmeg, ginger, honey, kosher salt, and red pepper. Cook, uncovered, 5-6 minutes.
3. To serve, ladle into soup bowls. Top with cilantro.

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