Warming spices set the tone here — garlic, fresh ginger, turmeric, and a whisper of Ceylon cinnamon bloom in the pot before the squash even goes in, building a fragrant base that carries through the whole bowl. Butternut squash simmers until fork-tender, then gets blended into a silky, ultra-smooth puree with no cream or dairy needed to get there. Full-fat coconut milk stirred in at the end brings a rich, velvety finish, and a touch of apple cider vinegar keeps the sweetness of the squash nicely balanced. Finished with a swirl of coconut milk and a scatter of fresh cilantro, it's the kind of soup that feels both cozy and a little bit elegant. It's a great fit for a vegetarian table, and easy enough to make on a weeknight while still feeling special enough for guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
