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Spicy Winter Coconut Lemongrass Squash Soup

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Servings: 4
Author: Ginger Hultin


  • 32 oz flof vegetable stock
  • 2 lemongrass stalks (the soft inner part minced)
  • 1 Tablespoon grated ginger
  • 1 Tablespoon coconut oil
  • 2 cloves garlic (minced)
  • 1/2 large yellow onion (diced)
  • 5 cups chopped butternut squash (I used frozen!)
  • 1 large jalapeno pepper (seeded and diced)
  • 1 can Great Northern white or Cannellini beans (rinsed, 15 ounces)
  • 1 teaspoon Kosher
  • 1 can unsweetened coconut milk (13.5 fl oz, I used a "light" version)
  • 2 limes (juiced)


  • In a large stock pan, combine vegetable stock, lemongrass and ginger over medium heat. Allow to simmer while you prepare the other ingredients and execute the next step.
  • In a soup pot, heat coconut oil over medium heat then add garlic, onion, butternut squash and jalapeno pepper. Saute until soft, or about 10 minutes. Add the stock to the vegetable mixture, cover and bring to a boil. Turn the heat down to medium and simmer for 20 minutes. Add beans and salt then add coconut milk. Add lime juice at the end to brighten the flavor and serve hot with additional jalapeno if desired.