Autumnal Spiced Coconut Squash Soup | Recipes | Borough Broth

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Autumnal Spiced Coconut Squash Soup

Indulge in this mouth-watering Autumnal Spiced Coconut Squash Soup, a delightful blend of roasted squash, warm spices, and creamy coconut milk. Perfect for chilly autumn days or cosy nights in. It's comfort in a bowl, ready to warm your soul with every spoonful.

Written by
Jenny Sleath


1 large butternut squash 

3 small parsnips, cubed 

3 medium carrot, cubed 

1 red onion, roughly cubed 

3 cloves of garlic (peeled and whole) 

olive oil 

salt + pepper 

1 pouch (324g) Borough Broth Grass-Fed Organic Beef Bone Broth

1 cup coconut milk 

juice of 1/2 lemon 

1 tsp garam masala 

1 tbsp tamari 

1 1/2  tsp ground cumin 

pinch of cinnamon 

11/2 tsp chopped red chilli (we use the easy chopped red chilli) 

2 tbsp ground turmeric 

1 tsp maple syrup 

1 1/2 tbsp peanut butter


To serve:

coconut yogurt, 

chopped hazelnuts

pumpkin seeds


  1. Half your squash and place on a baking tray. Roast in the oven on a medium heat for 60-90 minutes until brown on the outside and soft inside.
  2. Place your parsnips, carrots, red onion and garlic on a baking tray, drizzle with olive oil and salt + pepper and roast for 30 minutes until golden and caramelised.
  3. While your veg is roasting, heat your broth + coconut milk with the lemon juice, chilli, maple, syrup + tamari on a low heat with 1/4 cup of water.
  4. Once your veg is done remove from the oven and scoop the flesh from your squash into your blender jug (or into a deep large pan if you don’t have a blender).
  5. Add your roasted roots and all your spices. Add the heated broth mix to your jug or pan along with the peanut butter. Blend on high for 3-4 minutes or until it looks “soup” like. If you don’t have a blender simply use a stick hand blender to pulse all the ingredients in your pan to a soup! Check your consistency and seasoning and add a small amount of hot water a bit at a time if too thick till you reach the thickness you like.
  6. Serve with a swirl of yogurt and some toasted pumpkin seeds + chopped hazelnuts (simple place on a baking tray and toast in the oven on a medium heat for 5 mins). This makes quite a large amount so it is fab to make on a Sunday for the week ahead or pop in freezer proof containers for when you need a simple lunch or dinner! Yum!

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