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Butternut Squash and Coconut Soup

The distinct flavors of butternut squash and coconut are enhanced when creating this hot, decadent soup in your Vitamix machine.


  • 1.20 kg (1 ) butternut squash, halved, seeded (1 medium)
  • 1 Tablespoon olive oil, optional
  • 1 garlic clove
  • 5 stalk fresh chives
  • 1 green chili, deseeded
  • 80 g (1 medium) carrots, halved
  • 180 ml (¾ cup) coconut milk
  • 600 ml (2½ cup) vegetable stock
  • ¼ small lime, peeled
  • 1 pinch saffron


  1. Heat oven to 425°F (220°C). Brush the squash with olive oil and place it cut-side down on a parchment-lined baking tray. Bake for 45 minutes or until soft.
  2. Scoop out the squash flesh and put it into the Vitamix container, along with the remaining ingredients in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed.
  4. Blend for 4 minutes or until heavy steam escapes from the vented lid. Serve immediately.


If a soup with deeper flavors is desired, try using roasted carrot, roasted garlic, and a roasted chili pepper (in place of raw) along with the squash.

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