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Squash, chilli & coconut soup

Squash, chilli & coconut soup


Make use of leftover squash and its seeds in this silky-smooth soup with a crunchy topping

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    772kj 185kcal
  • Fat
    Med 16%
  • Saturates
    Med 26%
  • Sugar
    Low 11%
  • Salt
    Low 10%

% of adult’s reference intake | Carbohydrates per serving : 17g

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Big Bag Option


  • 1 1/2 tbsp Co-op vegetable oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 Co-op British carrot, chopped
  • 400g butternut squash or leftover pumpkin, peeled and chopped, 20g seeds reserved
  • 2cm ginger, peeled and chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 vegetable stock cube
  • 1 tbsp desiccated coconut
  • 200ml Co-op light coconut milk
  • Small handful coriander, chopped


  1. Heat 1 tbsp of the oil in a large saucepan over a medium heat
  2. Fry the onion for 3-4 mins, until beginning to soften
  3. Add the celery and carrot, and cook for 2 mins
  4. Add the squash, ginger and half the chilli, and cook for another 2 mins and season
  5. Crumble over the stock cube and pour over 600ml boiling water (or enough to just cover the vegetables)
  6. Simmer for 18-20 mins, until the pumpkin falls apart when pressed
  7. Meanwhile, wash the reserved seeds in a sieve to get rid of any orange flesh
  8. Heat the remaining oil in a frying pan and toast the seeds along with the desiccated coconut, remaining chilli and some black pepper for 3-5 mins, until golden and popping
  9. Take off the heat and drain on a plate lined with kitchen paper
  10. Add most of the coconut milk to the soup, reserving a little to garnish, and gently heat for another 2 mins
  11. Take off the heat and blend with a stick blender until smooth
  12. Swirl with the reserved coconut milk, then sprinkle with the seed topping and coriander to serve