Velvety Jamie Oliver Butternut Squash Soup Recipe with Coconut

Jamie Oliver butternut squash soup bursts with golden, sunshine-like warmth on chilly evenings.

Velvety textures mingle with unexpected flavor profiles that awaken your senses.

Earthy squash meets creamy coconut in a delightful culinary embrace that feels both comforting and adventurous.

Fragrant spices weave through each spoonful, telling a story of global inspiration and home-style cooking.

Mediterranean and southeast asian notes create a symphony of taste that dances across your palate.

Packed with nutrients and pure deliciousness, this recipe transforms humble ingredients into something magical.

Crack open those spices and let the cooking magic begin.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: 210 kcal

Servings: 4

Jamie Oliver Butternut Squash Soup with Coconut Milk: Ingredients

• Lime Leaves: Choose fresh, vibrant green leaves with no browning or wilting.
• Chilies: Select firm, bright-colored peppers without soft spots or blemishes.
• Garlic: Pick firm, heavy bulbs with tight, unbroken skin.
• Ginger: Look for smooth, shiny roots without wrinkles or mold.
• Lemongrass: Seek stalks that are firm and pale green with a citrusy fragrance.
• Salt: Use fine sea salt for even distribution.
• Coriander: Select fresh, bright green leaves with no yellowing.
• Olive Oil: Choose extra virgin for richer flavor.
• Five-Spice: Opt for freshly ground blend for maximum aroma.
• Cumin: Select whole seeds and grind just before use for intense flavor.

• Onions: Pick firm, heavy bulbs with tight, dry outer skins.
• Butternut Squash: Choose heavy, symmetrical squash with deep color and no soft spots.

• Stock: Use homemade or high-quality store-bought for deeper taste.
• Rice: Select short-grain or medium-grain for creamy texture.
• Coconut Milk: Choose full-fat version for richer consistency.

• Lime: Select heavy, bright green fruits with smooth skin.
• Black Pepper: Grind fresh for maximum flavor.

Tools to Make Jamie Oliver Butternut Squash Soup with Coconut Milk

• Deep Pan: Large cooking vessel for creating flavor base and main dish.
• Food Processor: Essential for blending herbs, spices, and creating smooth paste.
• Separate Pan: Small pot for warming stock gently.
• Cutting Board: Surface for chopping onions, squash, and herbs.
• Sharp Knife: Needed for slicing ingredients precisely.
• Measuring Spoons: For accurately portioning spices and salt.
• Wooden Spoon: Perfect for stirring and mixing ingredients.
• Ladle: Helpful for pouring stock and transferring soup.
• Lime Squeezer: Optional tool for extracting fresh lime juice.

Simple Instructions for Jamie Oliver Butternut Squash Soup with Coconut Milk

• Build Flavor Foundation

Heat a deep pan on medium-high while gently warming stock nearby. Blend fresh herbs and spices like lime leaves, chilies, garlic, ginger, and lemongrass into a powerful flavor base. Pour this aromatic mixture into the hot pan, stirring until the kitchen fills with incredible scents.

• Transform Onions and Squash

Slide sliced onions into the pan, cooking slowly until they become silky smooth. Add butternut squash chunks and pour warm stock over them. Let the mixture simmer gently, allowing squash to soften and absorb all the wonderful flavors.

• Create Creamy Texture

Introduce rice to the bubbling pot, adding water if needed. Splash in rich coconut milk, bringing everything to a gentle boil. Allow the ingredients to meld and create a luxurious, comforting soup that warms from the inside out.

• Finish and Serve

Take the pot off heat and season with a splash of lime juice. Sprinkle fresh chili slices and scattered herb leaves on top. Ladle into warm bowls, letting the steam carry those incredible aromas. Enjoy a bowl of pure comfort that celebrates bold, bright flavors.

Flavor Ideas for Jamie Oliver Butternut Squash Soup with Coconut Milk

• Spice Up Your Cooking: Customize this delightful butternut squash soup with these exciting tips and variations.
• Swap Squash Varieties: Replace butternut squash with other seasonal options like kabocha, acorn, or pumpkin for a unique twist on the recipe.
• Heat Control Hack: Adjust the chili intensity by removing seeds for a milder version or adding extra chilies to create a fiery soup that warms you from the inside out.
• Protein Power Boost: Transform this soup into a complete meal by stirring in cooked shredded chicken, crispy tofu cubes, or tender shrimp for added protein and texture.
• Creative Toppings Adventure: Elevate the soup's presentation and flavor by sprinkling toasted pumpkin seeds, crispy fried shallots, or a dollop of tangy yogurt on top before serving.

Serve Jamie Oliver Butternut Squash Soup with Coconut Milk Warm

• Serve with Crusty Companions: Pair this rich, aromatic soup with warm baguette slices or rustic sourdough bread to soak up every delicious drop of the flavorful broth.
• Elevate with Fresh Toppings: Sprinkle toasted pumpkin seeds, crispy fried shallots, or a dollop of Greek yogurt on top to add exciting texture and creamy contrast to the soup.
• Create a Complete Meal: Serve alongside a light green salad with a zesty citrus dressing or add grilled chicken strips for extra protein and substance, transforming this soup into a satisfying full dinner experience.
• Enjoy Temperature Perfect: Let the soup rest for a few minutes after cooking to allow flavors to meld, then serve piping hot in deep bowls that showcase its vibrant colors and aromatic herbs.

Save and Store Jamie Oliver Butternut Squash Soup with Coconut Milk

• Store Wisely for Maximum Flavor
• Transfer leftover soup to airtight containers and refrigerate for up to 3 days. Cool the soup completely before storing to prevent bacterial growth and maintain best taste quality.
• Freeze for Future Comfort
• Pack soup in freezer-safe containers, leaving a small space at the top for expansion. Freeze for 2-3 months, ensuring a quick and delicious meal is always ready when you need comfort food.
• Reheat with Care
• Thaw frozen soup overnight in the refrigerator. Warm gently in a pot over medium-low heat, stirring occasionally to prevent scorching. Add a splash of water or stock if the soup seems too thick during reheating.
• Preserve Garnish Freshness
• Keep fresh garnishes like coriander and sliced chilies separate from the main soup. Store them in sealed containers in the refrigerator and add just before serving to maintain their crisp texture and vibrant flavor.

Silky Jamie Oliver Butternut Squash Soup With Coconut Milk Recipe

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4.9 from 33 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Comforting jamie oliver butternut squash soup with coconut milk brings warmth and rich flavors from Italian culinary traditions. Creamy textures and gentle spices create a nourishing bowl you’ll savor with pure delight.

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Ingredients

Scale 1x2x3x

• 1 large butternut squash, halved and cut into 1-inch chunks (about 2.5 lbs/1.1 kg)
• 2 cans (400 ml/13.5 fl oz each) light coconut milk
• 200 g (7 oz) basmati rice, washed
• 1¼ liters (5¼ cups) chicken or vegetable stock
• 3–4 limes, juiced
• 6–7 lime leaves
• 3 red chillies, seeds removed
• 1 red chili, finely sliced (optional)
• 1 onion, finely sliced
• 3 lemongrass sticks, trimmed and crushed
• 2 garlic cloves, peeled
• 1 thumb-sized ginger, peeled
• 1 tsp five-spice
• 1 tsp ground cumin
• Olive oil
• Sea salt
• Black pepper
• Small bunch of coriander

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Instructions

1. Flavor Foundation: Create an aromatic base by processing lime leaves, chilies, garlic, ginger, lemongrass, salt, and coriander into a vibrant paste. Enhance the mixture with olive oil, five-spice powder, and ground cumin while blending to develop intense flavor complexity.
2. Caramelization Stage: Heat a deep pan and sauté the flavor paste for 2 minutes. Introduce thinly sliced onions, reducing heat and allowing them to slowly caramelize for 8-10 minutes until sweet and translucent.
3. Liquid Integration: Add chunky butternut squash pieces and warmed stock to the pan. Bring to a gentle boil, then simmer for 20-25 minutes until squash becomes fork-tender. Incorporate rice, ensuring even distribution and adding minimal water if needed.
4. Creamy Transformation: Pour in coconut milk and return to a gentle boil. Reduce heat and simmer for 2 minutes, allowing rice to become creamy and fully cooked. Season with salt, black pepper, and a bright squeeze of fresh lime juice.
5. Final Presentation: Remove from heat and garnish with thinly sliced fresh chili and reserved coriander leaves. Serve immediately, celebrating the soup’s aromatic and complex flavor profile.

Notes

• Flavor Layering Technique: Develop depth by toasting spices and creating a flavor paste before adding main ingredients, which intensifies overall taste complexity.
• Caramelization Matters: Slowly cook onions on low heat to transform their natural sugars, creating a sweet, rich undertone that elevates the soup’s fundamental flavor profile.
• Liquid Balance Control: Adjust stock and water quantities carefully to maintain ideal soup consistency, preventing it from becoming too thick or watery during cooking.
• Texture Optimization: Ensure butternut squash is cut into uniform chunks for even cooking, allowing each piece to become perfectly tender without disintegrating.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 0 mg