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Squash, ginger and coconut soup

The ginger and coconut in this soup add a delicious, creamy flavour. The combination works really well with the natural sweet, almost nutty flavour we get from the slow roasted squash.
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup
Servings 4 servings


  • 1/4 squash Crown Prince squash is our favourite
  • 2 medium onions
  • 2 tbsp vegetable oil
  • 1 clove garlic roughly chopped
  • 3 cm fresh ginger grated
  • 50g creamed coconut
  • 300 vegatable stock


  • Preheat the oven to 170c/375F/gas mark 5. Peel and slice the onion into quarters and cut the squash into segments, and place on a shallow baking tray
  • Roast for 30 minuites or until soft and starting to colour
  • Heat 2 tbsp of vegetable oil in a large saucepan over a medium heat. Add the garlic and ginger, frying gently for 2 minuites
  • Add the creamed coconut to the pan, and allow to melt. Add the onions and squash and season to taste.
  • Use a stick blender to blend or transfer in batches to a standard blender
  • Serve hot with fresh coriander (optional) and a crusty bread


We try to roast the squash and onions when we are cooking something else to save energy, and then save the cooled mixture in a sealed container in the fridge, ready to make a delicious fresh soup the following day. 
You can use any squash for this soup, but sweeter, nutty varieties like 'crown prince' work best.
Keyword Coconut, Crown Prince squash, Soup, Squash