Tropical Coconut Squash Soup Recipe

Filipino cuisine · 350 calories

Tropical Coconut Squash Soup recipe

About this recipe

Tropical Coconut Squash Soup is a comforting and flavorful dish that combines the natural sweetness of butternut squash with the creamy richness of coconut milk for a velvety, satisfying experience. Infused with aromatic spices like cumin, turmeric, and a hint of asafoetida, this soup delivers a warm and earthy depth of flavor. Fresh vine tomatoes and red bell pepper add a subtle tang and vibrant color, while a splash of lemon juice brightens the dish. Garnished with fresh coriander, this wholesome soup is perfect for vegetarians and anyone seeking a nourishing, easy-to-make meal. Whether enjoyed on its own or paired with warm bread, it’s an ideal choice for cozy evenings or as a quick addition to your weekly meal rotation. With its simple preparation and tropical-inspired flavors, this soup is sure to become a favorite for both everyday comfort and sharing with loved ones.

Ingredients

  • - Ktc Coconut Milk 400ml
  • 500 G Fresh Vine Tomato 500g
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 50 G Vandevi Asafoetida 50g
  • 50G Pepper Black Ground BWFO
  • - Fresh Asian Coriander Bunch
  • 100 G Trs Ground Cumin Jeera Powder
  • 400 g Trs Turmeric Powder 400G
  • - Tata Salt

Instructions

  1. 1. Heat olive oil in a large pot over medium heat. Add hing, cumin powder, and turmeric powder, stirring for 30 seconds to release the aromas.
  2. 2. Add the chopped tomato and red bell pepper to the pot, cooking for 3-4 minutes until softened.
  3. 3. Stir in the cubed butternut squash, coating it with the spices. Cover and cook for 5 minutes, stirring occasionally.
  4. 4. Pour in the coconut milk and 200ml water. Bring to a gentle boil, then reduce heat to simmer. Cook for 15-20 minutes until the squash is tender.
  5. 5. Using a blender or immersion blender, blend the soup until smooth and creamy. Adjust the consistency by adding more water if needed.
  6. 6. Season the soup with salt, black pepper, and lemon juice. Stir well and simmer for an additional 2 minutes.
  7. 7. Garnish with freshly chopped coriander leaves and serve hot. Pair with crusty bread or enjoy as a standalone comfort meal.