Spicy Squash & Coconut Soup

Cumin and fresh ginger give this flavorful, vegan soup a unique twist, with the added richness of coconut milk. This soup is easy to assemble and can be cooked in a slow cooker or on the stove top.

You can serve it for lunch with a salad or sandwich. It also makes a delicious starter for dinner. Whichever way you decide to serve it, take a moment to savor this soupís wonderful, spicy fragrance before diving in!

Yields 6 Servings

Spicy Coconut & Squash Soup

Cumin and fresh ginger highlight this flavorful, vegan soup.

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Ingredients

  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh ginger root, minced
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper, or more to taste (optional)
  • 5 cups water or vegetable stock, divided
  • 6 cups cubed and peeled squash, such as butternut or Hubbard
  • 1 cup coconut milk
  • 2 tablespoons lime juice (optional)

Instructions

  1. In a skillet, heat oil over medium heat. Add the onions, carrots and celery. Cook until softened, about 7 minutes. Add garlic, ginger, cumin, salt, pepper, and cayenne if using. Cook, stirring constantly, for about 1 minute until the spices become fragrant. Add 1 cup of the water or stock and mix well.
  2. In a Slow Cooker
  3. Transfer the mixture into a 4- to 6-quart slow cooker. Add the remaining 4 cups of water or stock and the squash. Cover and cook on Low for about 6 hours, until the squash is tender. Add the coconut milk and lime juice if using, stir well, and cook on High for 15 minutes to blend flavors.
  4. On the Stove Top
  5. Transfer the mixture into a large pot and add the remaining 4 cups of water or stock and the squash. Simmer on low heat for about 30 minutes until the squash is tender. Add the coconut milk and lime juice if using, stir well, and cook on medium heat for 5 minutes to blend flavors.
  6. Once the soup is cooked, puree it with an immersion blender directly in the slow cooker stoneware or in the pot. Alternatively, you can puree it in batches in a blender.
https://www.care2.com/greenliving/spicy-squash-coconut-soup.html

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53 comments

Marie W
Marie W8 months ago

Thanks

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Jack Y
Jack Y9 months ago

thanks

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Jack Y
Jack Y9 months ago

thanks

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Jack Y
Jack Y9 months ago

thanks

SEND
Jack Y
Jack Y9 months ago

thanks

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John J
John J9 months ago

thanks for sharing

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John J
John J9 months ago

thanks for sharing

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John B
John B10 months ago

Thanks Zoe for sharing the recipe.

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Rob Chloe Sam N
Robert Nabout a year ago

Nice recipe, Thanks for sharing this.

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Andrea S
Andrea Sabout a year ago

sounds real nice, too bad i can't eat this!

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