Butternut soup with coconut and chilli


  • 2 Tbsp (30ml) olive oil 
  • 2 packets (800g) PnP butternut soup mix (or 1.5kg butternut cubes and 2 diced onions)
  • 1 stalk lemongrass, bruised
  • red chilli, pierced (optional)
  • 4 cups (1L) vegetable or chicken stock 
  • 1 can (400g) coconut milk or coconut cream 
  • 1½ cups (375ml) water
  • Salt and milled pepper
  • ¼ cup (60g) butter 
  • Juice (60ml) of 2 limes or 1 lemon 
  • Sambal oelek (chilli paste) and naan, for serving (optional)


  1. Heat oil in a large 6L pot and brown vegetable mix and lemongrass over high heat for 5-8 minutes.
  2. Add chilli, stock, coconut milk and water, and season.
  3. Simmer on high for 30-35 minutes, or until butternut is soft. (Keep uncovered while cooking if you want a thicker soup.)
  4. Remove from heat, discard the chilli and lemongrass, and blitz soup until smooth.
  5. Stir in butter (this gives it a silky smooth finish) and add lime or lemon juice.
  6. Serve with sambal oelek, if you like, and naan bread.

Recipe Source: PnP Fresh Living