Spicy Butternut Squash, Sweet Potato and Coconut Soup

Posted In: Main Meals
Spicy Butternut Squash Soup
Serves 4
| Per Serving | 461 Cals | 7 g Protein | 52 g Carbs | 28 g Fat |

This soup is packed full of flavour - it's spicy, coconutty and hearty.

I made it with a combination of butternut squash and sweet potato – but you can make this with your favourite root vegetables, carrots and swede work well. Plus adjust the ingredients to make it as spicy or mild as you like!

I like to put a spoon of soy or coconut yogurt through it just before serving to make it extra creamy.

You do you - it’s all zen!

Happy cooking,



  • 1 Large Onion
  • 3 Medium Carrots
  • 1 Medium Butternut Squash
  • 2 Medium Sweet Potatoes
  • 4 Celery Sticks
  • 3 Cloves Garlic
  • 1 Tbsp Coconut Oil
  • 1 Tbsp Tomato Puree
  • 1 Vegan Stock Cube
  • 2 Tsp Cumin Seeds
  • 1 Tsp Chilli Powder (add more or less to taste)
  • 1 Tsp Turmeric
  • 1 Tsp Curry Powder
  • ½ Tsp Mustard Seeds
  • 1 Tsp Coriander 
  • 1 Can Full Fat Coconut Milk
  • 1L Water
  • Salt and Pepper


  • Sharp knife
  • Chopping Board
  • Large Saucepan
  • Blender

*hand blender works best


  • In a large saucepan melt the coconut oil
  • Add the cumin seeds and mustard seeds
  • Fry until they start popping – don’t let them burn!
  • Add the chilli powder, turmeric, curry powder and mustard seeds
  • Dice the onion and add to the pan
  • Add the tomato puree
  • Dice the garlic and add
  • Peel and chop the carrots, sweet potato and butternut squash
  • Add to the pan with the chopped celery
  • Add half of the water, stock and coconut milk
  • Bring to the boil and simmer until the vegetables are soft
  • Blend the soup until smooth 
  • Add the rest of the water if needed/to desired thickness
  • Season to taste

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