Butternut Squash Soup with Coconut Relish

4.5 from 4 reviews


  • 1 1/2 pound butternut squash
  • 2 tablespoons butter
  • 1 cup diced onion
  • 1/4 teaspoon salt
  • 1/2 teaspoon curry powder
  • 2 teaspoons minced garlic
  • 1 apple, peeled and cubed
  • 4 cups chicken or vegetable stock
  • 1 tablespoon lemon juice
  • Coconut Relish:
  • 1/4 cup shredded sweetened coconut
  • 1/4 cup minced parsley
  • 2 tablespoons minced jalapeño
  • 2 tablespoons lemon juice


  1. Peel the squash, remove the seeds, and cut into 1-inch chunks. Set aside.
  2. Melt the butter in a large pot over medium-high heat and add the onion. Saute about 5 minutes until beginning to brown.
  3. Add garlic , salt, curry, and squash and 1/2 cup water.
  4. Cover tightly and reduce heat to medium. Cook 15 minutes until squash is tender.
  5. Add apples and cook, covered, another 5 minutes.
  6. Add half the stock and puree the soup. Add remaining stock and reheat until steaming.
  7. While the soup heats, combine all relish ingredients in a small bowl.
  8. Serve soup with a spoonful of relish on top.


Soup can be made a few days ahead of time and reheated when ready to serve. Relish can be made up to one day ahead of time.

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