Coconut Squash Soup Recipe

Make classic squash soup more exciting with coconut, lemongrass, and ginger.

Drown your worries in a thick, creamy squash soup. You?ll feel better in no time! This veggie soup recipe has lemongrass and ginger for a refreshing kick.

Coconut Squash Soup Recipe

Melanie Jimenez
Make classic squash soup more exciting with coconut, lemongrass, and ginger.
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Course Soup
Cuisine Others
Servings 4


Coconut Squash Soup Ingredients

  • 500 Grams squash (kalabasa) peeled and cut into 1-inch cubes
  • olive oil to saute
  • Salt to taste
  • black pepper to taste
  • 4 stalks lemongrass (tanglad) washed and sliced in half lengthwise
  • 1 2-inch piece ginger peeled and sliced into thin rounds
  • 1 400-ml can coconut milk (gata)
  • 2 tablespoons shallots (sibuyas Tagalog) finely chopped
  • 1 Cup chicken stock
  • 1 200-ml pack coconut cream (kakang gata) plus extra to serve
  • fish sauce (patis) to taste
  • croutons to serve


  • Preheat oven to 375°F.
  • Combine squash, olive oil, salt, and pepper in a bowl. Place on a parchment paper-lined baking pan in one layer. Roast until tender, about 20 to 25 minutes. Set aside.
  • Combine lemongrass, ginger, coconut milk, and 1²?³ to 2 cups water in a large pot over mediumhigh heat. Bring to a boil, then lower heat and simmer for 10 minutes. Turn off heat, cover, and let it stand for 10 minutes. Strain mixture into a bowl and discard ingredients.
  • Return liquid to the pot over medium-high heat. Add shallots and simmer until translucent, about 10 minutes.
  • Add squash and chicken stock. Purée mixture in a blender until smooth. Return to pot and stir in coconut cream. Season with salt, pepper, and fish sauce.
  • Divide soup among bowls. Top with coconut cream and croutons. Serve immediately.
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