Butternut Squash Puree Soup Recipe

Prepare squash and vegetables

Peel the butternut squash, cut off both ends, halve lengthwise, scoop out the seeds, and cut into roughly 2–3 cm cubes. Dice the onion, mince the garlic, and quarter the mushrooms.

Sauté aromatics and mushrooms

Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the quartered mushrooms and cook until they release their liquid and start to brown, about 6–8 minutes.

Add squash and spices

Add the cubed butternut squash to the pot and toss with the onion, garlic, and mushrooms. Sprinkle in the ground cumin and ground coriander and stir to coat, cooking 1–2 minutes to bloom the spices.

Add stock and simmer

Pour in 1 L of vegetable or chicken stock, bringing the mixture to a gentle boil. Reduce heat to a simmer, cover partially, and cook until the squash is very tender and easily pierced with a fork, about 18–22 minutes.

Blend until smooth

Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth and velvety. Alternatively, work in batches using a countertop blender—do not overfill. Return the blended soup to the pot.

Finish with coconut milk and seasoning

Stir in 400 ml full-fat coconut milk, 1.5 tsp sea salt, 3/4 tsp black pepper, and 1 tbsp lime juice. Warm gently over low heat for 3–5 minutes—do not boil (to keep the coconut milk from splitting). Taste and adjust seasoning (salt, pepper, or lime) as needed.

Toast pepitas: In a small dry skillet over medium heat, toast 3 tbsp pepitas for 2–4 minutes, stirring constantly, until they are fragrant and lightly browned. Remove from heat to avoid burning.

Serve: Ladle the warm butternut squash coconut soup into bowls. Drizzle about 1/2 tbsp of the reserved coconut milk over each bowl for a visual swirl (or use remaining 2 tbsp as indicated). Sprinkle toasted pepitas and chopped cilantro or parsley on top. If using, dust lightly with smoked paprika and finish with a pinch of flaky sea salt.

Storage: Leftover soup will keep in an airtight container in the refrigerator for up to 4 days, or freeze in portions for up to 3 months. Reheat gently on the stove, adding a splash of stock or coconut milk if too thick.