Butternut Squash Soup with Spicy Coconut Chutney
Food52
Photo by Elvin Abril
- Serves
- 4
- Prep Time
- 30 Minutes
- Cook Time
- 1 Hour
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
Ingredients
For the Soup:
- 1 large yellow onion, sliced
- 2 tablespoon olive oil
- 1 (3 lb) butternut squash, peeled, seeds removed, and roughly chopped
- 1/2 cup water
- 6 cup chicken broth
- Juice and zest of 1 orange
- 1-inch knob fresh ginger, peeled
- 2-inch knob fresh turmeric, peeled
For the Croutons & Spicy Coconut Chutney:
- 4 cup roughly torn bread (ideally rustic sourdough)
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 3 tablespoon olive oil
- Salt, to taste
- 1/4 cup almonds
- 1/4 cup unsweetened, fine-flaked coconut
- 2 dates, pitted
- 2 jalapeños (1 with seeds removed)
- 2 cup loosely packed fresh cilantro
- 1 lime, juiced
- 1/3 cup water
- Pinch of salt
Featured Video
Butternut Squash Soup with Spicy Coconut Chutney
Directions
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
Serve: Ladle soup into bowls. Top each serving with a dollop of spicy coconut chutney and a handful of coriander croutons. Enjoy!