Search
Close this search box.

Butternut Soup with Pickled Chilli and Coconut

Butternut soup is close to the top of the list of the world’s favourite cold-weather comfort foods. This leveled up version is topped with air fryer squash peelings, then finished with pickled chilli and coconut milk.

Butternut and coconut soup, with pickled chilli, and crispy butternut chips, on a white wood table

This simple, but classic, recipe for butternut soup gets a fresh Thai-inspired facelift. Its versatility makes this butternut soup with pickled chilli and coconut an excellent starter or main. It can be made ahead of time and reheated whenever you need a quick dinner. And if you have any fussy guests it’s 100% vegetarian, vegan, gluten-free, and dairy free! 

This roasted butternut soup packs a mighty punch with the addition of crispy butternut chips and coconut – a combo that is sure to cheer you right up this soup season. Top with a generous dollop of quick pickled chilli and voila you have a comforting bowl of happiness.

While it’s safe to assume that butternut is the world’s go-to squash, we often throw away the skins and seeds. When you peel the squash; set aside the peelings and seeds, pop into the air fryer, and cook until you have the perfect crunch and texture. This is not only a great addition to your soup, but also a wallet friendly way to make your soup more exciting – without the croutons! It’s also perfect for adding a bit of dietary, microbiome friendly diversity to your table

For more soup recipe ideas, click hereIf you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Watch the full video hereHappy cooking!

 
 
Butternut and coconut soup, with pickled chilli, and crispy butternut chips, on a white wood table, with crispy butternut chips and pickled chilli in the background

Frequently Asked Questions

Can I make this gluten-free and vegan?

This dish is both gluten free and vegan! Enjoy!

Can I leave out the chilli?

A variety of chilli can be used here, for gentle heat, but also for acidity. Pick a chilli according to your heat preference, or leave the pickled chilli out. Simply garlish with the no waste butternut skin crisps and a squeeze of lime juice to cut the richness of the coconut. 

 

A top down image of butternut and coconut soup, with pickled chilli, and crispy butternut chips, on a white wood table
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butternut and coconut soup, with pickled chilli, and crispy butternut chips, on a white wood table

Butternut Soup with Pickled Chilli and Coconut Milk


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jess Bunn
  • Total Time: 40 min
  • Yield: Serves 4
  • Diet: Vegan

Description

Butternut soup is close to the top of the list of the world’s favourite cold-weather comfort foods. Top with air fryer squash peelings to soak up all the vegan, dairy free vibrance and spicy flavour of this butternut soup with pickled chilli and coconut milk.


Ingredients

Units
  • 800g Butternut squash
  • 2 onions
  • 3 cloves garlic
  • 1 mild chilli
  • 400500 ml stock
  • 1 tin coconut milk
  • Oil, salt and pepper as needed
  • For the pickled chilli
  • 1 large mild chilli
  • 1 lime
  • 1/2 tsp sugar

Instructions

  1. Peel the squash and set aside the skins. Cut the flesh into approximately 4 cm cubes. The seeds can be rinsed of their stringy butternut coating and roasted with the skins later if you wish.
  2. Toss the butternut squash in oil, season to taste and air fry at 170C for 30 minutes until soft and golden.
  3. While the squash cooks, thinly slice the chilli for the pickle and place into a bowl. Add ½ teaspoon of sugar, a large pinch of salt, squeeze over the juice of a lime and set aside to pickle, stir occasionally.
  4. In a medium saucepan, add a drizzle of oil, then add the onions, garlic cloves and chilli. Cook ,covered, on a medium-low heat until the onions are soft and golden (about 5 minutes).
  5. Once the butternut is nearing the end of its cook time, move the butternut flesh to one side. Add the butternut skin peels to the basket, lower the heat to 165C and air fry the skins for 12-14 minutes until crispy
  6. Once the butternut squash has cooked for 30 minutes, tip the cubes into the saucepan with the onion mixture. Add 300ml of the coconut milk and the stock The butternut should be almost completely submerged. Allow the veg to simmer until very tender. About 5-10 minutes.
  7. Once the butternut is soft, and cooked through, purée the soup with a blender, or a stick blender until smooth and creamy. Season to taste.
  8. Dish the soup into bowls then top with crispy butternut peels, pickled chillies and a swirl of leftover coconut milk. Serve and enjoy!
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian

Nutrition

  • Serving Size: Serves 4
  • Calories: 319.32kcal
  • Sugar: 7.42g
  • Sodium: 430.84mg
  • Fat: 23.06g
  • Carbohydrates: 28.77g
  • Fiber: 4.34g
  • Protein: 6.36g
Share this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

9 + six =

Join the Cartel

Indulge in mouthwatering recipes, secret ingredients, and expert cooking tips straight from our culinary masterminds.