butternut soup

Making a squash soup couldn’t be easier. It really comes down to the additional flavourings that make each soup stand out.

I’ve borrowed a combination from Deborah Madison for with a hearty umami hit and a bright splash of lime.

Butternut Squash Soup

Author Ellen Kelly


  • 1 butternut squash, about 2 lbs
  • 2 tbsp vegetable oil
  • 1 large onion, or 1 cup, diced
  • 1 tbsp peeled and grated ginger, heaping
  • 1 tsp red pepper flakes
  • 1 tsp ground turmeric
  • 1-1 1/2 tsp salt
  • 1 15oz can coconut milk
  • 3 cups light chicken or vegetable stock, or water if vegan
  • juice of 1 lime
  • 2 tbsp white miso paste
  • fresh cilantro, optional


  • Halve and seed the squash. Peel the bulbous end and cut into small dice; set aside.
  • Roast the fleshy neck for 45 minutes or until soft. Cool slightly and scoop out the flesh.
  • Heat the oil in a large soup pot over medium-high heat and cook the onion, squash cubes and ginger long enough, stirring occasionally, to soften but not colour the onion.
  • Add the pepper flakes, turmeric and salt.
  • Continue to cook and stir for another 3-5 minutes, then add the coconut milk and stock.
  • Bring to a boil and simmer on low heat for about 15-20 minutes, until squash is tender.
  • Purée the roasted squash with a ladle or two of the soup liquid until smooth and stir into the soup. 
  • Taste for seasoning, add salt and lime juice to taste. Dilute the miso paste in a little of the soup, making sure it’s smooth and well mixed, then add back into the soup. Do not boil. Serve with a little cooked rice (or not) and a sprig or two of cilantro.