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Spiced Butternut Squash & Coconut Soup


45 minutes

An aromatic and warming vegan soup with a hint of spice from Rempapa's Peranakan Turmeric and Lemongrass paste. Toasting the seeds and roasting the peelings gives a range of delicious textures to this soup, and it's low waste too.

4 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200C. Peel the squash (keep the strips of peel as long as possible and reserve the peelings and seeds.) Cut the squash into medium chunks and roast with a little salt and oil for 25 minutes or until very tender.
  2. Rinse the seeds to remove as much residual squash as possible, sprinkle with salt and toast in the oven until dry and crunchy.
  3. Toss the peelings with a little oil and salt then roast until crispy and golden - check after 5 minutes.
  4. Peel and thinly slice the shallots, sweat in oil in a large pan until soft and translucent
  5. Add the roast squash, Rempapa spice paste, coconut milk, vegetable stock and seasoning to the pan and bring to the boil, simmer for 5 minutes then blend in a blender or with a stick blender.
  6. Drizzle with a little extra coconut milk if you like and scatter the bowls of soup with crispy peelings and seeds.


  • 1 medium butternut or other seasonal squash
  • 400ml stock made with 1 tsp bouillon powder or 1/2 stock cube*
  • 3 tbsps Rempapa Peranakan Turmeric and Lemongrass paste
  • 200ml coconut milk (plus extra for drizzling if you like)
  • 50g shallots (or onion)
  • Salt & pepper*
  • Sunflower oil

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe


Organic Butternut Squash

1 Squash (min. 500g)


Langridge Organic

Organic Shallots

1 Bag (~250g)



Biona Organic

Organic Small Coconut Milk

1 Can (200ml)



Rempapa Spice Co.

Peranakan Turmeric & Lemongrass Spice Paste

1 Jar (180g)