Butternut Squash
Butternut Squash Soup with Spicy Coconut Chutney
- Prep time 30 minutes
- Cook time 1 hour
- Serves 4
Author Notes
This isn’t your typical butternut squash soup. The creamy, orange-scented base gets a boost from fresh ginger and turmeric, making it warm and vibrant. But the real stars are the spicy coconut chutney and crunchy coriander croutons—they take this soup from comforting to unforgettable. Perfect for a chilly night, this dish feels indulgent while staying healthy. Don’t skip straining the soup for that ultra-smooth texture, or the chutney—it’s the zingy, spicy contrast that makes it special. —Max Baroni + Lydia Keating
—Food52
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Butternut Squash Soup with Spicy Coconut Chutney
Ingredients
- For the Soup:
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1
large yellow onion, sliced
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2 tablespoons
olive oil
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1
(3 lb) butternut squash, peeled, seeds removed, and roughly chopped
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1/2 cup
water
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6 cups
chicken broth
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Juice and zest of 1 orange
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1-inch knob fresh ginger, peeled
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2-inch knob fresh turmeric, peeled
- For the Croutons & Spicy Coconut Chutney:
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4 cups
roughly torn bread (ideally rustic sourdough)
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1 tablespoon
cumin seeds
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1 tablespoon
coriander seeds
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3 tablespoons
olive oil
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Salt, to taste
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1/4 cup
almonds
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1/4 cup
unsweetened, fine-flaked coconut
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2
dates, pitted
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2
jalapeños (1 with seeds removed)
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2 cups
loosely packed fresh cilantro
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1
lime, juiced
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1/3 cup
water
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Pinch of salt
Directions
- Make the Croutons: Preheat oven to 350°F. Toast cumin and coriander seeds in a small pan over low heat until fragrant (2–3 minutes). Toss bread with olive oil and a pinch of salt in a mixing bowl. Spread on a baking sheet and bake for 10–12 minutes, or until crisp and golden. Remove from the oven and toss with toasted spices while still warm. Set aside.
- Cook the Squash: Heat olive oil in a large Dutch oven over medium-low heat. Add sliced onion and cook, stirring occasionally, until softened and translucent (5–8 minutes). Add butternut squash, ginger, turmeric, water, and a generous pinch of salt. Cover and steam until squash is tender, about 20 minutes.
- Blanch the Almonds: Bring a small pot of water to a boil. Add almonds and boil for 1–3 minutes. Drain, let cool, and remove skins.
- Prepare the Spicy Coconut Chutney: In a blender or food processor, combine almonds, coconut, dates, jalapeños, lime juice, salt, and water. Blend until finely ground. Add cilantro and pulse until just combined, leaving the chutney slightly chunky. Transfer to a bowl and set aside.
- Finish the Soup: Once the squash is tender, add chicken broth, orange zest, and orange juice to the pot. Simmer uncovered for 15 minutes to meld the flavors. Working in batches, blend the soup until smooth. Strain through a fine-mesh sieve for a silky texture.
- Serve: Ladle soup into bowls. Top each serving with a dollop of spicy coconut chutney and a handful of coriander croutons. Enjoy!
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1 Review
Care
February 7, 2025
Really enjoyed this recipe and will be adding it into my rotation. Soup on its own is ok (typical butternut squash soup) but once you add the chutney, it really helps elevate the flavors. I was a bit hesitant to add in the orange rind but it gives it a nice subtle flavor. Also, like Lydia mentioned in the video, I too was surprised with how easy it was to blanch almonds!
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