Squash Soup with Coconut Milk

We had a cold front come in this past week and it’s been 70s and 80s here. Our highs went from 106 F to 90 F last weekend and this week it’s been in the 80s. It will warm back up soon, but while we get a break from the August heat, and enjoy the cloudy rainy weather, I made a squash soup. I want fall to be here so bad! And this weather is not helping. We’re so close! Some of the ingredients was just from what I had on hand, but it ended up being really yummy and the toasted pumpkin seeds kicked it off nicely!

Squash Soup with Coconut Milk side


Squash Soup with Coconut Milk

  • Servings: 6 bowls
  • Print


  • Olive oil
  • 1 sweet onion (vidalia), chopped
  • 3 cloves garlic, chopped
  • 1 thumb-size fresh ginger, chopped
  • 1 yellow squash/summer squash, chopped
  • 4 1/2 – 5 cups butternut squash, chopped
  • (or 2 10oz bags frozen – which is what I used here)
  • 1 “chicken” bouillon cube
  • 1/4 tsp ground nutmeg
  • 1/2-1 tsp ground cinnamon
  • 1/2-1 tsp ground cumin
  • 1/4 tsp dried sage
  • 2 15oz cans whole fat coconut milk
  • Salt and Pepper to taste
  • 1 cup raw pumpkin seeds
  • Ground Cinnamon and Cumin for seeds


  1. Add a small amount of oil to your soup pan. Heat pan on medium-high heat. Once oil is warm add the onion, garlic, and ginger. Once garlic is fragrant, add the yellow squash and the butternut squash.
  2. Once the squash is soft add your seasonings to the pot. Add the “chicken” bouillon cube, nutmeg, cinnamon, cumin, and sage. Stir and cook for a few more minutes.
  3. Add the coconut milk to the pot. Let simmer for a few minutes. Then blend the ingredients until smooth. I used an immersion blender, but if you don’t have one you can blend the ingredients in a blender in batches if needed. Just be careful when moving the liquid since it will be very hot. If you don’t have an immersion blender and you like to make soups – I highly recommend it!
  4. Once everything is blended together and it’s smooth (took me a few minutes to make sure I got everything blended together), let it simmer and allow to cook together while you toast your pumpkin seeds.
  5. In a small skillet, add a small amount of oil to it – the seeds will let off some of it’s own oil so you don’t need much, but you don’t want it to burn. Heat over medium-low heat. Add pumpkin seeds and sprinkle with cinnamon and cumin. Constantly toss/stir to make sure it doesn’t burn. After about 3-5 minutes take it off the heat.
  6. Taste the soup and make sure you don’t want to add any salt or pepper. Serve in bowls and top with toasted pumpkin seeds!


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