Caribbean Coconut-Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 190.3
  • Total Fat: 15.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 699.6 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.7 g

View full nutritional breakdown of Caribbean Coconut-Butternut Squash Soup calories by ingredient
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Caribbean-style "pumpkin" soup for fall eating pleasure adapted from epicurious. Caribbean-style "pumpkin" soup for fall eating pleasure adapted from epicurious.
Number of Servings: 6


    2 tbsp pure coconut oil
    1 pound butternut squash, peeled and diced
    1 medium onion, diced
    3 cloves garlic, minced
    1 poblano pepper, minced
    1 tsp packed brown sugar
    1/2 tsp ground cumin seed
    1 can Thai Kitchen - coconut milk (unsweetened)
    1 1/3 cups chicken stock
    1 1/2 tsp salt
    1/2 tsp pepper, black
    2 tbsp cilantro, minced


Can be made vegan with use of vegetable stock instead of chicken stock.


Heat the coconut oil on "saute" in instant pot. Add the butternut squash cubes and stir well. Cook, stirring occasionally for 15 minutes, until squash begins to soften.
Mince onion, poblano and garlic, and add to the squash, continuing to sauté until the onion is soft and translucent, another 5 minutes.
Add the brown sugar and cumin, and stir to combine. Then add the coconut milk and chicken stock. Change setting on instant pot to "slow cook" and continue to cook for 1 to 2 hours. Use hand blender to purée until smooth.
Ladle the soup into six bowls, and garnish with minced cilantro. Serve with crusty sourdough bread.

Serving Size: 2/3 cup

Number of Servings: 6

Recipe submitted by SparkPeople user NIGHTOWL16144.

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