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Roasted Squash and Coconut Milk Soup

October 26, 2016




Soup all the time! We saw a butternut squash and some shallots in our kitchen - perfect. We threw an Asian twist on it and used our Coconut Milk Garam Masala spice blend with some coconut milk, fish sauce and limes!

Roasting our squash and shallots before hand just adds extra flavour!


- 1 Butternut squash - peeled and cubed
- 3 shallots, peeled and cut in half
- 4 gloved of garlic
- olive oil
- Salt and pepper
- 3 TBSP Coconut Milk Garam Masala
- 4 cups chicken stock
- 1 cup coconut milk
- 2 lime leaves or 1 bay leaf
- 2 TBSP fresh lime juice
- splash of fish sauce
- Optional: Pumpkin seeds, sunflower seed or pine nuts for garnish


Preheat the oven to 425


On a tin foil lined baking pan, lay your squash cubes, shallots and whole garlic cloves. Season with salt and pepper and add 2 tbsp of olive oil. Toss to coat and roast for about 30-40 mins, tossing a few times. Roast until you see a little browning - that's going to add your flavour!


In a large dutch oven, or heavy bottom pot, place on stove to a med-high. Add just a tbsp of olive oil and now your roasted squash, shallots and garlic, along with the Coconut Milk Garam Masala spice blend. Toss it evenly with your vegetables.


One you hear it start to sizzle in the pot, add your stock, coconut milk, lime or bay leaf, and fish sauce. Bring to a boil and the lower to a simmer, partially covered, for about 8 mins. Stirring a couple times to prevent the bottom from burning. Using an immersion blender, or regular blender, puree to smooth. If using a blender, you may want to allow to cool for a few minutes, just be mindful of the steam. Add the lime juice and salt and pepper to taste.


Garnish with the seeds or nuts if you desire!



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