Coconut Squash Soup

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Votes: 3
Rating: 3.33
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Print Recipe
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
This creamy soup has a wonderful match of coconut milk and squash. With the burst of green colour from the spinach this will be a soup served up often.



  1. Melt coconut oil in soup pot over medium heat. Cook leek and garlic for 3 minutes or until softened. Stir in squash, ginger and chili to coat. Add broth and coconut milk; bring to a simmer. Cover and cook for about 20 minutes or until squash is tender. Stir in spinach, salt and pepper; cook until spinach wilts.
Nutrition Facts
Coconut Squash Soup
Amount Per Serving (270g)
Calories 160 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 9g 45%
Cholesterol 0mg 0%
Sodium 500mg 21%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 3g
Protein 2g 4%
Vitamin A 240%
Vitamin C 45%
Calcium 8%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Tip: For a spicier soup, slice the Thai chili pepper before adding to soup.

Recipe developed by Emily Richards

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