© 2012 Green Kitchen Stories pumpkin_soup_1

Roasted Butternut & Coconut Soup

I’m typing as quietly as I can. I’m sitting in bed writing this and Elsa is sleeping right next to me. This post will therefore probably be pretty short. Don’t want to wake her up. Luise is out tonight so Elsa and I have played all evening.

If you have been reading this blog for a while you probably know that we raise our daughter on a mainly vegetarian and also pretty healthy diet. Luckily, everything has been going super easy and smooth. We had some early problems with her pre-school, but apart from that it has been very unproblematic.

Elsa turns 3 years in 3 months. Naturally, she has started to be a bit picky with certain food (“I don’t like lettuce”), but generally she still eats almost anything we put in front of her. Beans, lentils, nuts, seeds, pumpkin, broccoli, carrots, stews, soups, all slips down without any fuzz. We are incredibly grateful for this! I am sure that we have been very lucky with her, and that all kids aren’t as easy. But one thing that I think we have done right is to have a really positive approach to food. As long as she eats, we have been very allowing how, where and with what she is eating. You can read more of our tips and thought here.

The reason why I mention this today is because we have noticed another perk with her diet. It is almost December and it’s pretty dark, cold and rainy here in Sweden at the moment. Most kids at Elsa’s preschool have already spent at least a week at home with runny noses, ear infections or fever. Here is the thing; Elsa has not been sick a single day so far. We have heard so many comments and questions about if she gets enough nutrition from her diet. I can’t think of a better proof of health.

Roasted sweet potato, butternut squash and Hokkaido pumpkin are some of Elsa’s favorite foods. You can make this soup on any of those ingredients. We also add coconut milk, which gives it a velvet like consistency and very rich flavor. And ginger, rosemary and apple cider vinegar for a fresh twist. I imagine that a dash of white wine would also be nice.

We are guessing that most of you probably have tried a dozen different pumpkin soups throughout the years. But this really hits the spot.

Roasted Butternut & Coconut Soup with Chévre Yogurt
Serves 4 

This soup is topped with chèvre yogurt, which is really delicious. But if you are vegan you can of course just leave it out or replace it with a vegan alternative.

1 butternut squash or hokkaido pumpkin
1 can (1 3/4 cup / 400 ml) coconut milk
1 cup (240 ml) boiling water
1 sprig fresh rosemary (save 1/2 for serving)
1/2 – 1 inch (1-2 cm) fresh ginger, peeled and grated
2 tbsp apple cider vinegar
sea salt & freshly ground black pepper, to taste 

Chévre yogurt
150 g soft chévre cheese (goat’s cheese)
4 tbsp yogurt of choice

Preheat the oven to 400°F/200°C.

Divide the butternut in half with a sharp knife and remove the seeds with a spoon. Place both halves on a baking tray, cut side down. Bake in the oven for 25-40 minutes (depending on the size of the butternut). The halves are ready when the skin is bubbly and slightly browned. Prepare the chévre yogurt by whisking the ingredients together in a small bowl. Remove the butternut from the oven, let cool for a couple of minutes. Spoon out the flesh and place in a food processor or strong blender together with the rest of the ingredients, blend on high speed until completely smooth. Add extra water, if desired. Season to taste. Return the soup to a pot to keep warm, if necessary. Serve in bowls with a dollop of chévre yogurt and some freshly ground black pepper.


  1. emily
    Posted 19 Nov ’12 at 23:22 | #

    That is the most perfect looking soup I’ve ever seen. So beautiful!!!

  2. Posted 19 Nov ’12 at 23:29 | #

    Beautiful light – great photos. Thanks (again) ;-)

  3. Posted 19 Nov ’12 at 23:35 | #

    Oh, this season demands butternut squash soup and I’ve been in the market for a new recipe spin. Thank you so much for sharing!

  4. Posted 20 Nov ’12 at 00:31 | #

    This looks amazing. I have been looking for a really good recipe for a pumpkin soup. And then you just post this one. No need for keep looking now :) Thank you for an amazing blog!

  5. Posted 20 Nov ’12 at 01:00 | #

    Your soup looks amazing!!! Great use for butternut squash!!

  6. Lisa
    Posted 20 Nov ’12 at 01:07 | #

    Yum! I CANNOT WAIT to get my hands on your recipe book! Being in Australia, I need to use the recipes you posted six months ago now … and need to wait about six months to use this recipe – it is 36 degrees celsius where I am today – hardly pumpkin soup weather. So all will be much easier with a recipe book at my finger tips. Though, of course, in the meantime, I will continue to enjoy your blog.

    Regarding children and eating, our daughter is 17 months old, but already is a wonderful eater. The key, I think, is sharing food with your child – sit down at the table with them and share a meal, just as you do with other adults. Eat what they eat and they will eat what you eat.

    Thanks for the awesome blog!

  7. Posted 20 Nov ’12 at 01:28 | #

    Your soup sounds delicious– I have a sweet potato coconut soup that I love. I’ve been lucky that though there are a few vegetables some of my children still don’t enjoy (eggplant, mushrooms), in general they learned to love veggies and still seek out a mostly plant-based diet as adults. Just keep serving lots of produce with no prodding or judgement about what your child eats or what they leave on the plate. I figured it was my job to serve healthy food and their job to decide what to eat.

  8. Posted 20 Nov ’12 at 01:29 | #

    This soup is so lovely! What an awesome recipe!

  9. darby
    Posted 20 Nov ’12 at 02:25 | #

    this looks delicious and easy! will definately be making it soon.
    I have been a fan of your blog for some time. but never posted. I am looking forward to your cookbook.

  10. Posted 20 Nov ’12 at 02:54 | #

    Beautiful reflections mama – you have one lucky girl there!

  11. Posted 20 Nov ’12 at 05:09 | #

    Butternut squash is one of my favorite! I’ll have to make your version soon with the coconut milk as soon as I am over with all the preparation for Thanksgiving this Thursday. Funny, I actually just posted my vegan roasted butternut squash soup tonight as well. :-)
    Luckily my children like eating most vegetables,lentils, beans, etc. because they have been exposed to it as soon as they could eat solid food. I believe that it is important to have children help out in the kitchen because they will eat more when they get to prepare the food themselves! Thanks David for sharing your recipe and thoughts, your photos are amazing as always.

  12. Posted 20 Nov ’12 at 06:32 | #

    Elsa is surrounded by such amazing food. She’s one lucky kiddo!

  13. Posted 20 Nov ’12 at 08:34 | #

    I absolutely believe that what we eat has a direct correlation with our bodies immunity and strength to fight off colds, flus and other sicknesses…This soup looks fantastic! Must give it a try this winter!

  14. Jo
    Posted 20 Nov ’12 at 11:24 | #

    Amazing pumpkin soup! I just made it for dinner and the apple cider vinegar really gives it a nice tang unlike other pumpkin soups.
    And then the beautiful chèvre yoghurt to top – delicious :)
    We’re heading into summer here so this might be my last soup batch for a little while – glad I made it!

  15. Posted 20 Nov ’12 at 13:56 | #

    Absolutely stunning!

  16. Steph
    Posted 20 Nov ’12 at 14:27 | #

    I agree with many comments regarding children and healthy food, here’s my experience: I grew up with homecooked meals every day, so for me vegetables and salad where natural parts of a meal, just like bread or spaghetti. I never knew clichés like “children don’t like spinach”, I just ate whatever my parents ate – so I think being a good role model and preparing fresh, balanced meals every day is the best way to get children to eat healthy. I feel sorry for all the kids that grow up on ready-made meals and fast food with lots of flavor enhancers – they’ll probably never be able to appreciate the natural taste of fresh vegetables…

  17. Jenny
    Posted 20 Nov ’12 at 18:27 | #

    I love your photos!! And this soup sounds so comforting and good. Thanks for sharing!

  18. Posted 21 Nov ’12 at 01:17 | #

    The color of the soup is absolutely glorious, and your combination of flavors looks delicious. What a wonderful testament to the importance of eating a diet rich in fruits and vegetables!

  19. Christian Rene Fribo
    Posted 21 Nov ’12 at 05:17 | #

    The yogurt is such a nice touch to the soup!

  20. Posted 21 Nov ’12 at 08:40 | #

    I love some dry sherry instead of white wine in the soup – fits perfectly to the recipe! Maybe you would like to try that as well

  21. Lina
    Posted 21 Nov ’12 at 12:43 | #

    This was absolutely delicious! Thank you so much for this perfect blog. The recipes are just amazing :)

  22. Posted 23 Nov ’12 at 17:49 | #

    What a sensational looking soup. I am terrifically fond of all the orange veg – putting them in soups, breads, cakes, stir-fries, bakes, the usual. I didn’t think I needed another squash soup recipe but I am certainly intrigued by the rosemary and coconut combo. Delightful to look at too.

  23. Frédérique
    Posted 26 Nov ’12 at 14:39 | #

    I tried it during the weekend, it was delicious! I added spicy Matane shrimps on top for a little twist. Everybody loved it! Thank you for this great recipe. It’s not only good, it also looks so colorful.

  24. Dee Dee
    Posted 27 Nov ’12 at 04:23 | #

    Beautiful soup! Our family enjoys all your recipes so very much. We live in East Asia and will substitute the butternut for a local pumpkin that bakes up just lovely.

    Wonderful to read about Elsa’s health! We, too, are raising our daughters, now 7 and 5, a near-vegetarian diet (very rarely they have eaten and enjoyed seafood) and we completely agree with your approach. Our girls eat everything we place before them and it is wildly nutritious. We don’t have processed foods at home and like you, we stumbled a bit at school, but all is well now. Our daughters haven’t missed a day for sickness in three years of school. Keep up the good work!

    • Posted 27 Nov ’12 at 18:37 | #

      Dear Dee Dee, thank you so much for your comment, it really means a lot to us!
      All the best & Happy healthy cooking

  25. claudia
    Posted 2 Dec ’12 at 14:21 | #

    Best pumpkin soup I’ve ever made, thanks. I added sweet potato and carrots, also delicious.

  26. Posted 5 Dec ’12 at 12:30 | #

    Wow! I just made your soup and it was delicious. The ginger and apple cider vinegar gave it such a fresh taste, almost like lime juice was in there. Thanks so much, looking forward to making many more of your recipes.

  27. Posted 8 Dec ’12 at 10:25 | #

    great recipe again, will try this soon. your soup photos are just perfect!

  28. Carina Cristina
    Posted 9 Dec ’12 at 07:45 | #

    This soup looks and sounds absolutely delicious. We have a snowstorm coming today. Seems very appropriate to indulge in some piping hot soup. Thank you for this great recipe. Glædelig jul og godt nytår fra Danmark! :)

  29. Tove
    Posted 10 Dec ’12 at 11:48 | #


    I know exactly where you are coming from. I am born in 1988, and I have always  been a vegetarian. My parents refused to feed their children meat. Now, in the eighties, things were different. The Swedish BVC (children’s health authorities) did not approve of vegetarianism, and told my mother that I and my brother would be malnourished. Every sixth months we had to come in to take tests and blood samples to see how we were developing. 

    Here’s the thing. We were always healthier and in better condition than all other children. I have never lacked iron, vitamin B or been super 
    skinny – rather the opposite. With regards to being able to fend of diseases, I’m rarely ill. 

    Again, in the eighties and early nineties, things were different. To get a hold of fresh spinach, mango and avocado, my parents had to go to Hötorgshallen or Östermalmshallen – it was expensive luxury goods for most people. Today, however, getting the nutritions as a vegetarian has never been easier – even the smallest shops in the most remote parts of Sweden do carry exotic fruit and veg – and I also think doctors are somewhat less hostile to the thought of vegetarianism. When I was a child I always had to debate, discuss and explain – today, upon me mentioning that I’ve never had meat or fish – most people say “Oh, I’m almost a vegetarian myself – I don’t even like red meat!” 

    Just wanted to share. Good luck with your daughter and thank you for an inspiring blog :)

  30. Lena Vanusa
    Posted 12 Dec ’12 at 09:58 | #

    I made this soup yesterday and it is SO delicious! I love its rich flavour and the pumpkin-coconut-ginger combination is the hit! :)
    Thanks so much for adding another amazing meal to my receipe repertoire.
    love from austria.

  31. Posted 13 Dec ’12 at 21:51 | #

    It’s a slightly different flavour profile, but I recently made a squash bisque and then on a whim added a swirl of pistachio oil on the top. Best decision I’ve ever made.

  32. Cynthia
    Posted 22 Dec ’12 at 03:37 | #

    This was delicious – and so EASY! I’ve made it twice now, once for a brunch with friends and once for a post-meeting lunch.

  33. Posted 19 Jan ’13 at 17:01 | #

    Having a dinner party for my birthday today beside of the lovely magic mousse, I also really enjoyed making this soup, it is so smooth and velvet like…
    Your site is really a source of inspiration for exploring cooking…

  34. Melissa
    Posted 20 Feb ’13 at 00:52 | #

    I stumbled upon your website today in the midst of a cold, winters day. We just finished this soup and it was fantastic! My 6 and 4 yr old have never liked the texture/warmth? of soup, but I saved some of the ingredients and made them a smoothie. :). My one year old loved the soup!
    I will be a returning reader!
    Thanks for sharing,

  35. Sonja
    Posted 27 Feb ’13 at 16:12 | #

    I stumbled across your blog one night when I couldn´t sleep. Im so inspired by your recipes and way of cooking. Im not actually an vegetarian but I have started to cook mostly vegetarian meals over the past year. Your recipes are great and I have already tried a few of them. Todays menu was your Butternut squash soup. And I have to say it was sooo good! So thanks for that ;)

  36. Sharnee Du Bois
    Posted 30 Sep ’13 at 11:42 | #

    When do you add the coconut milk??

    • Posted 30 Sep ’13 at 12:37 | #

      Hi Sharnee, you add the coconut milk to the blender together with the flesh from the roasted butternut and the other ingredients.

  37. Anuta
    Posted 5 Oct ’13 at 12:57 | #

    Just made it. Very simple to make and sooo delicious!I personally not big fun of rosemary, but in this soup I actually like it! Thanks a lot for the beautiful recipe!
    P.S. Photos are fantastic!!!

  38. Danielle Hardin
    Posted 10 Oct ’13 at 21:51 | #

    would sauteeing an onion and adding that add another good layer? i don’t cook a lot but i know onion is a good veg stock staple…maybe?

  39. Wendy
    Posted 15 Oct ’13 at 18:18 | #

    This is the most deliciously, creamy and tasty soup I’ve ever tasted. I added some chili and garlic for a little kick. Thanks for this recipe, will definately be one I’ll be making again and again.

  40. Posted 28 Oct ’13 at 18:29 | #

    Que fotos mas maravillosas, son super pictóricas.

  41. Emily Morgan
    Posted 4 Nov ’13 at 21:19 | #

    THANK YOU. THIS WAS AMAZINNNGGG. I followed it pretty much the same but sauteed the onion with the garlic and ginger in a deep pot, then added chopped pieces of raw squash and boiled until soft (since I don’t have an oven). I also added some basil leaves at the end.Keep up the great recipes!! Love you guys!

  42. Posted 25 Nov ’13 at 04:05 | #

    I made this soup last week. It was good except I think the 2 tablespoons of cider vinegar are way too much. Very vinegary. I will make it again without the vinegar.

  43. Posted 8 Jan ’14 at 21:19 | #

    You cannt imagine how lucky i am to have found your blog. I ive spent the last hour reading everything you post. Today i end a juice cleanse and looking was looking for delicious vegetarian recipes. Dont need to look further. Thankyou for your creativity and this blog, i wont hesitate to make your recipes and upload it to mine. Good luck with everything!

  44. Dirk Burger
    Posted 15 Jan ’14 at 18:41 | #

    Dear David and Luise,

    I am a South African male, almost 44 years of age, and I recently stopped smoking (13 days today), and today I was all over the web trying to find food recipes or ideas for healthy eating, as I do not want to gain weight, and actually, to loose some if I can. I am not a vegetarian per say, but when I stumbled across this recipe, I told my work friends that I just had to try it! WoW!!! Super Amazing! It is mid summer here in South Africa, nothing less than 25 degree Celcius at the moment, but what a delicious soup. Thank You!

  45. Judith George
    Posted 27 Feb ’14 at 22:51 | #

    The Squash Coconut Soup sounds delicious. I’m interested in new Vegan recipes.

  46. Kim
    Posted 8 Apr ’14 at 11:30 | #

    Hi. We are heading into winter here in South Africa and I would love to try this recipe. Could you perhaps let me know how much butternut to use in grams? I buy the already cut and cubed butternut in a packet (so much easier) and thus have no idea about how much butternut to use. Any ideas in grams? Thanks. Kim

  47. joanne
    Posted 26 Sep ’14 at 08:08 | #

    I’d love to make this soup, but am not sure how much butternut squash to use as they vary in size. Can you please tell me how much cut up squash to use in terms of weight in ounces? Thanks!

  48. Catherine
    Posted 13 Oct ’14 at 20:40 | #

    I’ve just finished a bowl of this. Delicious!

  49. Mary Haley
    Posted 22 Nov ’14 at 23:34 | #

    I had squash soup years ago that I loved! Never has another recipe come close to that taste! Now I’m thinking the ginger and the coconut milk may be the stuff I’ve been missing. I’ll let you know.
    Thanks very much

  50. Josephine
    Posted 3 Jan ’15 at 14:26 | #

    Delicious. I usually find butternut squash soup a bit sweet and sickly but the vinegar and ginger gave a much fresher lighter flavour.

  51. Devila
    Posted 7 Feb ’15 at 15:11 | #

    I have plenty of butternut squash. I made soup using different recipe which required lots of ingredients. Your recipe looks more simple. So today is the day to make. Perfect for our cold 30*F temp. In NC.

  52. Brianna
    Posted 8 Feb ’15 at 20:46 | #

    This is soup is amazing. I could eat it just blended with the coconut milk without any additional seasonings. The butternut squash as such an amazing natural sweetness to it. I decided to use cinnamon and pepper instead of Rosemary and ginger and added a splash of white wine. Absolutely amazing. I will be making this again soon.

  53. satya
    Posted 6 Jun ’15 at 20:11 | #

    hi i am new to your site. i was hoping to try this soup and i was wondering… how much butternut squash is in this recipe? it says 1 but the sizes vary from 1 pound to 5 pounds. please help! thank you :)

  54. Posted 15 Jul ’15 at 10:49 | #

    It is very delisious!

  55. Posted 3 Oct ’16 at 09:02 | #

    At us the pumpkin season just started and this soup served an amazing Sunday family lunch. Thanks for the delicious recipe, Jana L.

  56. Sarah
    Posted 28 Apr ’17 at 12:41 | #

    This is my very favourite soup. Have made it many times and it never ever disappoints – a huge hug-in-a-bowl. Thank you for sharing your beautiful inspiration!

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