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Butternut Squash Soup

A perfect winter soup, with all the warm, sweet, & slightly spicy you need to cozy up in the cold months.
Prep Time 20 mins
Cook Time 43 mins
Total Time 1 hr 3 mins
Course Lunch, Main Course, Soup
Cuisine American


  • Blender or Immersion blender


  • 1 medium Onion roughly chopped
  • 1 Bosc or Anjou Pear Or other similar pear. Cubed
  • 3 cloves Garlic finely diced
  • 1 Tbsp Grated Fresh Ginger
  • 1/2 cup White Wine
  • 8 cups Cubed Butternut Squash
  • 2 cups Cubed Sweet Potato
  • 1/2 tsp Cumin
  • 2 tsp Chili Powder
  • 6 cups Chicken Stock
  • 1 Cinnamon Stick
  • 400 ml Coconut Milk
  • Salt and Pepper to taste


  • Prep and Chop all the ingredients.
  • Heat 2 Tbsps oil in a large, heavy bottomed pot over medium heat. Add the onions and cook for 2-3 minutes until begin to soften and colour. Add the pear, garlic and ginger. Continue to cook for a further 2 minutes.
  • Deglaze with the white wine and scrape up bits from the bottom of the pot.
  • Add the sweet potato, squash, cumin, and chili powder. Stir to coat everything in spices. And cover with the stock. Add in the cinnamon stick.
  • Bring up to a simmer, and let cook for about 30 minutes, or until the squash and potato are fully cooked and soft. Remove the cinnamon stick.
  • Blend the soup (off of the heat) either with an immersion blender or in a standard blender. Put the soup back over the heat on low. Add the coconut milk and combine. Then season with salt and pepper to your tastes.
  • Serve immediately or freeze. Stores in the fridge for about a week and in the freezer for up to 4 months.
Keyword Butternut Squash, Butternut Squash Soup, soup