Butternut Coconut Squash Soup with Greens

This is one of the easiest and most delicious soups you’ll ever make! With just 5 or 6 ingredients you’ve got layers, upon layers, of flavor.  And because those few ingredients do such heavy lifting, this is a fantastic soup to make for lunch or on a busy weeknight.

Just sauté some onions, carrots, celery, add broth, add frozen butternut squash, cayenne, fresh greens and coconut milk.

Bada bing, bada boom!

It’s sweet, earthy, spicy, and creamy, and you’ll find that it just evaporates out of the bowl.

Oh, and did I mention that the hands on time is about 5 minutes?

Hello, soup perfection!

Butternut coconut squash soup with greens + substitutions and tips

To make this insanely delicious recipe you’ll need:

• 1 tablespoon olive oil
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 5 cups vegetable stock
• 1 (16 oz.) bag frozen butternut squash cubes
• 2 cups fresh arugula
• 1 (13.5 oz.) can coconut milk
• 1 teaspoon paprika
• ¼ teaspoon cayenne

Diet compatibility and allergens

This delicious recipe is compatible with so many diets! It’s paleo, Whole 30, vegetarian, vegan, and Low FODMAP. So, grab a spoon and dive in!

Diet	Recipe compatible as written?	Recommended substitutions
Keto	No.	Substitute cauliflower for carrots.
Paleo	Yes.
Whole30	Yes.
Gluten-free	Yes.
Vegetarian	Yes.
Vegan	Yes.
Low sodium	No.	Omit salt.
Dairy-free	Yes.
Mediterranean	Yes
Low FODMAP	Yes.
Atkins	Yes.	Substitute cauliflower for carrots.
Allergen	Present in recipe?	Recommended substitutions
Milk	No.
Eggs	No.
Fish	No.
Shellfish	No.
Tree nuts	Yes, with a caveat	Technically coconuts aren’t considered “tree nuts,” however they are considered to be by the FDA. Consult with allergist before consuming coconut products.
Peanuts	No.
Wheat (Gluten)	No.
Soy	No.
Sesame	No.

Butternut coconut squash soup with greens (step-by-step instructions):

• Heat olive oil in a large soup pot or Dutch oven over medium heat until it shimmers.
• Add carrots, celery, and onion.
• Season with salt and pepper.
• Sauté for 5 minutes, or until softened.
• Add stock and butternut cubes and bring to a simmer, about 5 minutes.
• Add in arugula, coconut milk, paprika, and cayenne.
• Cook for 5 minutes, or until arugula is wilted.
• Using an immersion blender, process to desired texture.
• Serve, and enjoy!
• Note: This soup will keep for up to 3 days in the refrigerator.

Recipes and Tips:

Coconut Curry Soup

How to make coconut milk

The best coconut milk you can buy

Print Links on this page may be affiliate links, for which the site earns a small commission, but the price for you is the same