Butternut squash soup with coconut and chipotle

The combination of the sweetness of the butternut squash, the creaminess of the coconut milk and the smokey, spicy chipotle chilli flakes creates this light but very moreish soup. You could add some freshly cooked crispy croutons for some added texture or enjoy it as it is.

Serving Size
3 People


  • 700g butternut squash (peeled weight) roughly diced
  • 1/2 tbsp cumin seed
  • ½ tsp chipotle chilli flakes, or other chilli flakes, optional 
  • 400ml coconut milk, reduced fat
  • 800ml veg broth 
  • 100g dried lentils 
  • 1 tbsp olive oil


  1. Heat the oil in a medium size pot, add the butternut squash and fry for a minute or 2
  2. Add the cumin seeds and chipotle and fry for 20 seconds
  3. Add the coconut milk, broth and lentils, cover with a lid and simmer for 20-25 minutes until everything is cooked and softened
  4. Blend until smooth, season to taste with salt & pepper then serve & sprinkle some extra chilli flakes on top

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About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

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