Easy Jamie Oliver Butternut Squash Soup With Coconut Milk Recipe

Jamie Oliver’s butternut squash soup transforms ordinary ingredients into a vibrant, soul-warming culinary experience.

Cold winter nights demand something spectacular and comforting on your plate.

Warm, creamy textures blend seamlessly with bold, exotic spices that dance across your palate.

Rich coconut milk creates a silky backdrop for robust vegetable flavors, elevating this simple recipe into something extraordinary.

Subtle heat from red chilies adds unexpected complexity and depth to each spoonful.

Mediterranean-inspired techniques merge with Southeast Asian influences, creating a truly global dish that feels both familiar and exciting.

Nutritious and satisfying, this soup promises to become your new favorite comfort food: grab your ingredients and start cooking.

Chef’s Tips for Jamie Oliver’s Butternut Squash Soup with Coconut Milk

• Preserve Flavor: Chop fresh coriander leaves just before adding to maintain maximum aromatic intensity.
• Freeze Successfully: Cool soup completely before storing in airtight containers for up to 3 months of future enjoyment.
• Intensify Spices: Briefly toast whole spices before grinding to unlock deeper, more complex flavor profiles.
• Blend Smoothly: Shake coconut milk can thoroughly to ensure cream and liquid combine evenly before opening.
• Control Heat: Gradually add chili and spices, tasting as you go to personalize the soup's warmth level.

Preserving Jamie Oliver’s Butternut Squash Soup with Coconut Milk

• Freezer Preservation: Maximize soup's longevity by portioning into freezer-safe containers. Seal tightly, leaving room for expansion, and store flat to save space. Label with date to track freshness, ensuring optimal taste when reheated.
• Refrigerator Storage: Transfer cooled soup to an airtight container within two hours of cooking. Place in the coldest part of the fridge, typically the back shelf. Consume within 4-5 days for best flavor and safety.
• Thawing Technique: Remove frozen soup from freezer night before serving. Defrost slowly in refrigerator to maintain texture and prevent bacterial growth. Gently reheat in a pot, stirring occasionally to distribute heat evenly and prevent scorching.

Fun Ways to Adapt Jamie Oliver’s Butternut Squash Soup Recipe

• Spicy Squash Adventure: Replace lime leaves with kaffir lime zest, increase chili quantity for extra heat, and add a splash of sriracha sauce during final seasoning for a bold, fiery flavor profile.
• Roasted Vegetable Edition: Caramelize butternut squash and onions in the oven before adding to the soup, creating deeper, richer undertones with a smoky complexity that elevates the original recipe.
• Protein Power Boost: Incorporate shredded chicken or crispy tofu cubes after blending, providing a hearty protein element that transforms the soup into a more substantial meal option.
• Nutty Coconut Crunch: Top the finished soup with toasted coconut flakes, crushed cashews, and a drizzle of chili oil for added texture and nutty, aromatic dimensions that complement the creamy base.

Wrapping Up Jamie Oliver’s Butternut Squash Soup With Coconut Milk

Culinary journeys often lead us to unexpected flavor destinations, and Jamie Oliver’s butternut squash soup proves this delightful truth.

Southeast Asian inspirations dance through each spoonful, creating a harmonious symphony of warmth and complexity.

Fragrant spices whisper stories of distant landscapes while coconut milk provides creamy comfort.

Global ingredients collaborate in perfect balance, transforming humble vegetables into an extraordinary meal.

Comfort and adventure intertwine seamlessly in this remarkable recipe.

Passionate cooks, share this magical soup’s recipe, like the post that brought this deliciousness to life, and comment with your spicy soup experiences – your culinary community awaits your delectable tales.

Why Jamie Oliver’s Butternut Squash Soup with Coconut Milk Has People Raving

• Unleash Vibrant Flavor Explosion: Jamie Oliver's butternut squash soup combines bold Thai-inspired spices like five-spice, cumin, lime leaves, and chilies that create a mind-blowing taste experience beyond traditional soup recipes.
• Creamy Tropical Texture Adventure: The combination of coconut milk and butternut squash delivers an incredibly smooth, rich, and luxurious texture that transforms a simple soup into a restaurant-quality comfort dish with elegant international flair.
• Quick Weeknight Culinary Magic: This recipe conquers dinner challenges by requiring only one hour of total cooking time, offering complex flavors without demanding advanced cooking skills, making gourmet cooking accessible for home chefs with minimal kitchen expertise.

Ingredients to Gather for Jamie Oliver’s Butternut Squash Soup with Coconut Milk

• Butternut Squash: Sweet autumn vegetable with creamy texture, choose firm and heavy squash with no soft spots.
• Onion: Aromatic foundation of the soup, provides deep flavor and natural sweetness.
• Rice: Adds body and thickness to the soup, creates a smooth consistency.

• Vegetable Stock: Provides liquid base and enhances overall soup flavor, homemade or high-quality store-bought works best.
• Coconut Milk: Creamy, rich liquid that adds tropical flavor and smooth texture to the soup.

• Lime Leaves, Chilies, Garlic, Ginger, Lemongrass: Vibrant aromatics that create complex, layered flavor profile, fresh ingredients recommended.
• Coriander Leaves: Fresh herb for garnish and bright finishing note.
• Olive Oil: Provides base for sautéing and adds subtle richness.
• Five-Spice, Cumin: Warm spices that deepen the soup's flavor complexity.
• Salt, Pepper: Essential seasoning to balance and enhance overall taste.
• Lime Juice: Adds bright, acidic finish to the soup.

Easy Steps to a Creamy Jamie Oliver Butternut Squash Coconut Soup

Step 1: Prepare Flavor Base

• Lime leaves
• Chilies
• Garlic
• Ginger
• Lemongrass
• Pinch of salt
• Most of the coriander

Add olive oil, five-spice, and cumin while blending. Pour this vibrant mixture into the hot pan and stir for 2 minutes until fragrant.

Step 2: Soften the Onions

Slide sliced onions into the pan. Cook on low heat for 8-10 minutes until they become wonderfully soft and translucent.

Step 3: Introduce Butternut Squash

Drop in butternut squash chunks and pour the warm stock over them. Bring the mixture to a rolling boil, then reduce to a gentle simmer. Let it cook for 20-25 minutes until the squash becomes tender and easily mashed.

Step 4: Add Rice and Creamy Coconut

Sprinkle in the rice. If the mixture looks a bit dry, splash in some extra water. Simmer for 8 minutes. Pour in coconut milk and bring back to a boil. Simmer for an additional 2 minutes.

Step 5: Season and Garnish

Remove from heat. Season with salt and pepper to your taste. Squeeze in lime juice for a bright kick. Garnish with sliced chili and the reserved coriander leaves just before serving. Enjoy your delicious, warming soup!

Jamie Oliver Butternut Squash Soup With Coconut Milk Recipe

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4.9 from 24 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Jamie Oliver’s butternut squash soup blends silky roasted squash with creamy coconut milk, creating a luxurious Mediterranean-inspired comfort dish. Cool autumn evenings welcome this golden, warming spoonful that delivers rich flavor and nourishing goodness you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1 large butternut squash, halved and cut into 1-inch chunks (about 2.5 pounds)
• 200 grams (7 ounces) basmati rice, washed
• 2 cans (400 milliliters / 13.5 fluid ounces each) of light coconut milk

Spices and Aromatics:

• 1 teaspoon five-spice
• 1 teaspoon ground cumin
• 6–7 lime leaves
• 3 red chillies, seeds removed
• 1 red chili, finely sliced (optional)
• 2 garlic cloves, peeled
• 1 thumb-sized ginger, peeled
• 3 lemongrass sticks, trimmed and crushed
• 1 onion, finely sliced

Liquids and Seasonings:

• 1¼ liters (5¼ cups) chicken or vegetable stock
• Juice of 3–4 limes
• Olive oil
• Sea salt
• Black pepper
• Small bunch of coriander

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Instructions

1. Prepare the aromatic base by heating a deep pan over medium-high temperature. Simultaneously, gently warm the stock in a separate pan on low heat. Create a vibrant flavor paste using a food processor, blending lime leaves, chilies, garlic, ginger, lemongrass, a pinch of salt, and most of the fresh coriander leaves.
2. Incorporate olive oil, five-spice powder, and ground cumin into the flavor paste while blending to create a smooth mixture. Transfer this fragrant blend into the hot pan and sauté for approximately 2 minutes, stirring continuously to release the essential oils and develop deep flavors.
3. Introduce thinly sliced onions to the pan, reducing the heat to low. Allow the onions to slowly caramelize and soften for 8-10 minutes, developing a sweet and translucent texture.
4. Add chunky squash pieces to the pan and pour in the warmed stock (about 4 cups or 950 milliliters). Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook for 20-25 minutes until the squash becomes tender and easily pierced with a fork.
5. Carefully stir in the rice, ensuring even distribution. If the mixture appears too dry, add a small amount of water (2-3 tablespoons or 30-45 milliliters). Simmer the rice for approximately 8 minutes, allowing it to absorb the surrounding flavors.
6. Pour in the coconut milk (14 ounces or 400 milliliters), bringing the mixture back to a gentle boil. Reduce heat and simmer for an additional 2 minutes, allowing the rice to become creamy and fully cooked.
7. Remove the pan from heat. Season with salt and freshly ground black pepper to taste. Squeeze fresh lime juice (about 2 tablespoons or 30 milliliters) to brighten the dish’s flavor profile.
8. Garnish with thinly sliced fresh chili and the reserved coriander leaves. Serve immediately while the dish is hot and aromatic, ensuring maximum flavor and texture.

Notes

• Customize spice levels by adding or reducing chilies, catering to both heat enthusiasts and mild-taste preferences.
• Frozen butternut squash streamlines preparation, offering a quick and convenient alternative to fresh squash.
• Five-spice and cumin collaborate to create a deeply layered flavor profile that transforms this soup from simple to spectacular.
• Fresh coriander leaves dramatically enhance the overall taste, providing a vibrant and aromatic finishing touch.
• Coconut milk introduces a luxurious creaminess and delicate sweetness that perfectly balances the soup’s robust spices.
• Refrigerate leftovers in an airtight container for 3-4 days, allowing the flavors to meld and intensify over time.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 270 kcal
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 0 mg