Coconut Squash Soup with Red Pepper Purée

Have you ever had a movie-moment?

I totally had a Cinderella moment. Sans handsome prince. It was actually more embarrassing than cute.

I was running across a busy intersection in Toronto (the light had just turned yellow) and I thought I could make it because I ran track in high school.

As I reached the middle of the intersection, my shoe went flying off my foot about 10 feet in the air and landed behind me.

“Great. How embarrassing. Here I am in the middle of Yonge St with one shoe and a bare foot. I’m probably going to step on glass, get sepsis and die.”

Or get hit by a car…

I had to sheepishly run back, grab my shoe, wave my hands in apology at the pile up of traffic that I was causing and continue on my merry way.

While I totally felt like Cinderelly, I definitely was NOT as graceful… and my prince didn’t come to my rescue.

Actually… I would hate it for a man to find a shoe that I wore with bare feet after a night of dancing. That would certainly break the romance..

And not to mention my feet are more similar in size to her evil stepsisters. They resemble tug-boats. It’s a wonder that I can’t walk on water.

If that movie taught me anything its men obviously don’t want a girl with boat-feet.

Hopefully I can astound them with my cooking… And feed them this delicious soup.

Coconut, squash and cauliflower soup is paired with a delectable red pepper purée. Perfect soup to distract men from anything you want to hide.

Coconut Squash Soup with Red Pepper Purée

Print Recipe
Serves: 6-8


  • 1 large onion, chopped
  • 1 small butternut squash, halved and seeded
  • 1 small leek chopped (optional)
  • 3 cloves garlic
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 2-3 tsp grated ginger
  • 4-5 cups vegetable stock or chicken broth
  • salt and pepper to taste
  • nutmeg to taste (1/8 tsp)
  • 1 cup coconut milk
  • Roasted Red Pepper Purée (thin out with stock as needed)
  • 1/2 a large onion, chopped
  • 3 cloves garlic
  • 3 red peppers (roasted and skinned/seeded)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt



Halve squash length-wise and scoop out seeds. Peel both halves and cut into cubes.


Sauté onions, garlic and ginger in a large pot over medium heat until tender (5 min). Add the cubed squash. Add the chicken broth and bring to a boil. Reduce heat, cover and simmer for ~30 minutes, or until squash is tender.


Let cool slightly and purée soup in batches in a food processor until smooth. Stir in the coconut milk. Adjust spice with salt, pepper and nutmeg. If you want a smoother soup, you can pass the purée through a fine mesh sieve to remove all lumps.


Red Pepper Purée: Cook roasted red peppers with onion and garlic in a small saucepan until onions are tender. Purée until smooth. If the purée is too thick, thin it out with a bit of broth or water.


Serve: Top bowls of soup with a swirl of the roasted red pepper purée and garnish with roasted pumpkin seeds.

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