Creamy Butternut Squash Soup with Coconut Milk
Cook time
Total time
Serves: 6-8 servings
  • 2 tablespoons oil
  • 1 leek, white and light green parts only, chopped
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 large sweet potatoes, peeled and cut into 1 inch cubes (about 6 cups)
  • 6 cups vegetable stock, divided
  • 12 oz frozen butternut squash puree, thawed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 14 oz coconut milk, divided
  • Pomegranate arils, for garnish
  • Sliced scallions, for garnish
  1. In a large pot heat the oil over medium heat. Sauté the leek and yellow onion and cook until soft, about 5 minutes. Add in the garlic and sweet potatoes and sauté for 1 minute more.
  2. Add in 4 cups of the stock, and bring to a boil. Cover, and cook for 20 minutes, or until the sweet potatoes are soft.
  3. Add in the squash, cinnamon, cumin, salt and pepper.
  4. Using an immersion blender, blend until completely smooth. Stir in the remaining 2 cups of stock and only 1 cup of the coconut milk. Heat through.
  5. Using the remaining coconut milk, drizzle a spoonful over each bowl of soup. Gently swirl with a spoon. Top with pomegranate arils and scallions.
Recipe by My Fair Hostess at