Brazilian Coconut Butternut Squash Soup (Sopa de Abóbora e Coco)

You might not think that butternut squash would pair well with the tropical flavor of coconut, but the combination most certainly succeeds in this aromatic soup.

Serves: 6Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and diced
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 tsp. cumin
  • 1 Tbsp. brown sugar
  • 1 tsp. salt
  • 1⁄4 tsp. red pepper flakes
  • 4 cups vegetable stock
  • 1 can (13.5 oz.) coconut milk
  • 2 Tbsp. fresh lime juice
  • 1 small bunch kale, stems removed and cut into thin ribbons
  • 1 cup pepitas


  • Heat the oil in a large soup pot over medium heat. Add the onion to the pot and cook until translucent, about 5 to 8 minutes. Add squash, sweet potato, cumin, brown sugar, salt, and red pepper flakes. Cook, stirring, until the squash starts to brown around the edges, about 10 minutes.
  • Add the stock, increase heat to high, and bring to a boil. Reduce heat to low, cover, and simmer until squash and sweet potatoes are tender, about 8 to 10 minutes.
  • Use a slotted spoon to remove the vegetables and place them in a blender. Add coconut milk and lime juice to the blender and process until mixture is smooth. Whisk the squash/coconut milk mixture back into the soup.
  • Add kale and simmer soup for 3 to 5 minutes more, then serve immediately, garnishing with pepitas.