Monday, December 12, 2011

Recipe: Coconut Squash Soup

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Today I'd like to share a recipe that features the wonderful acorn squash we grew this summer in our garden. We still have quite a bit of it, so I wanted to feature this beautiful and tasty vegetable. This cold Northern California weather has me dreaming of making some warming soups. Put those together, and you've got my recipe for today! It features roasted squash, some warming spices, and coconut milk, for a perfect bowl of soup to warm you on a chilly winter's night. Here's how I made it:

[First, a note. I made a double batch of this, so I could put some up in the freezer. In my recipe at the end, I'll give a recipe for half what I made... just don't be alarmed that the ingredients in the pictures don't match the recipe!]

I started with my acorn squash. I needed to roast these in the oven, so I started by washing their outsides, cutting them in half, and scraping out the strings and seeds. You could also use pumpkin or butternut squash for this.

I sprayed these with my oil mister (you could rub with olive oil), and placed them cut side down into my pans. I cooked them for about an hour, until they were tender. Ready for the oven!

While the squash are cooking, you can prep your other vegetables. Chop the onions, carrots, and garlic, then place in a large pot. I used a big stock pot... I am making a big batch! Saute until all are tender.

When the squash is done, give it a bit to cool. Look how wonderful these look!

A peek inside.. perfect!

Next, scoop out the flesh. I used an oven mitt to hold the squash while I scooped, because I didn't want to wait for them to cool that long. The troops were getting hungry!

Place your squash and spices into the pot, along with some white wine and chicken stock. Simmer for about 15 minutes, while the flavors blend.

Stir in one can of coconut milk, then blend with an immersion blender. You could also use a blender or food processor if you like. Adjust the spices if needed, then simmer for a few minutes to allow the flavors to blend. Time to enjoy!

I served mine with a dollop of homemade yogurt and sliced green onions. The result was smooth, warming but not spicy -- perfect for a December night!

My boys preferred it with just a swirl of yogurt.

Here's the recipe:
Coconut Squash Soup
© Judi @ Frugal Frolic

  • 3 acorn squash, enough to yield 4 cups of squash pulp
  • 3 carrots
  • 1 medium onion
  • 2 cloves garlic
  • 2 tbsp olive oil, plus some for coating the squash
  • 1/2 cup white wine
  • 2 - 3 cups stock (I used homemade chicken stock from my freezer)
  • 1/8 tsp cayenne pepper (add more if you'd like it spicier!)
  • 1/8 tsp ground coriander
  • 1/8 tsp cumin (add more if you'd like it spicier!)
  • 1 14 oz can coconut milk ( I used Trader Joe's Light Coconut Milk)
  • salt and pepper to taste
  • yogurt and sliced green onions (optional, for serving)

  1. Preheat oven to 400 degrees F.
  2. Cut washed squash in half and scoop out seeds and strings. Rub cut edges with oil and place cut side down in baking pan. Roast squash in preheated oven for 45 minutes to an hour, until squash is tender (should be easily pierced with a fork). Remove squash from oven when done, and allow to cool just until you can handle them.
  3. While squash is baking, chop carrots, onion, and garlic. 
  4. Place 2 tbsp olive oil in large pot, heating at medium heat until oil shimmers (about 10 seconds). Place chopped onions, carrots, and garlic in pot. Add a pinch of black pepper and salt, if using. Saute 8 to 12 minutes, or until vegetables are tender. (If squash isn't done yet, turn the heat off until ready to proceed).
  5. Scoop squash flesh from skins, and place in large pot with other vegetables.
  6. Add wine, 2 cups stock, and spices to pot (if vegetables are not covered in liquid, add just enough stock to cover). Bring to boil, then simmer for about 15 minutes.
  7. Add coconut milk, and blend until smooth. 
  8. Adjust spices as necessary, allowing to simmer for 5-10 more minutes if you make any adjustments.
  9. Serve with plain yogurt and/or sliced green onions, if desired.

Can't wait to have this again... glad I put some in my freezer! I hope you try my recipe. Please let me know if you do!

This post is linked to the following blog parties. Please visit them for more great recipes and ideas!

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  1. Looks really delicious. What a healthy soup

  2. Looks great! I'd made something similar a long time ago, but I think it's about time to try your recipe. :)

  3. Yum! I've been looking for healthy meals, and I always forget about squash soup. Your homegrown squash looks absolutely amazing, by the way. I am very jealous. I have been making homemade yogurt recently too, so I can't wait to try this with a little yogurt on top!

  4. This reminds me of some of the delicious soups they serve at Boma in Animal Kingdom Lodge, Disney World. Yum!

  5. I make something similar, though I never thought of adding plain yogurt to it at the end. That's a nice touch! I also make mine with butternut squash, however, acorn squash would be a nice change.

  6. This sounds really yum! Bookmarked for future family dinners. Thank you for sharing.

    Followed your lovely blog. I am also inviting you to add your blog at Momma's Lounge ( ) where you meet more mom bloggers, shout away, add your giveaways and business links and get featured by sharing your crafts, recipes and interesting musings. Following us back is deeply appreciated.

    Thanks and have a great day!

  7. I made this last week and blogged about it along with my meal plan for the week:

    It was so amazingly good. It was more coconutty than I expected (but I sauteed the onions and carrots in coconut oil). I ended up only using half a can of coconut milk, and it was still amazing. Thank you for the recipe!


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