Coconut and Ginger Buttercup Squash Soup -

The mix of sweet from the pumpkin with the heat from the chilli and creaminess from the coconut is an unbeatable combination!

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  45min


  • 1 Buttercup Squash
  • 1 Tbsp. Vegetable oil
  • 3 Tbsp. Grated Fresh Ginger
  • 1 Clove Garlic, minced
  • 1 Tbsp. Sriracha
  • 1 Cup Coconut Milk
  • 1 Cup Vegetable Stock
  • 1 Cup Vegetable Stock or Water
  • Salt and Pepper to Taste
  • 1 Onion, peeled and diced


  1. Preheat the oven to 400 F (205C).
  2. Cut the squash in half and use a large spoon to scoop out the seeds. Place the pumpkin halves flesh side down on a parchment lined baking. Bake for about 30 minutes.
  3. In a skillet over medium heat add the vegetable oil, and onions. Scoop out the pumpkin flesh and add it to the skillet. Add the vegetable broth and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes.
  4. Add the sriracha, garlic and ginger. Cook for a few more minutes. Add in the coconut milk and salt and pepper. Taste for seasoning and adjust if necessary.


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