How To: Big Batch – Butternut Squash, Corn, and Coconut Soup with Corn Relish

This post could have been titled “The best soup I ever made”

Butternut squash, corn, and coconut soup And all the credit must go to my cousin, who kindly had my husband and I over for dinner and boldly claimed that very statement. And I concur, it truly is the best soup. After one bite I began  harassing   asking her very nicely many times over to please share the recipe. And once I made it, with a few minor changes, I knew I had to share it with all of you.



It’s the perfect dish to enjoy the end of summer’s corn and the beginning of fall’s winter squash. Simply peel the squash and cut the kernels off the corn using our handy dandy methods and tips.




Letting the cobs simmer in the broth adds a ton of flavour and the raw corn kernels give the relish a nice crunch. I think I did mention mine and Erin’s slight obsession with corn??

Using one of our favourite tools, the immersion blender, makes it so much easier to create a smooth and creamy final product.



I owe my chef of a cousin a huge thank-you (and perhaps a huge bowl as well!) for introducing me to my new favourite soup. And in under thirty minutes, you will also be singing this soup’s praises!



Butternut Squash, Corn, and Coconut Soup with Corn Relish

Serves 6
Dietary Vegetarian
Meal type Appetizer, Lunch, Main Dish, Soup
Website Adapted from Epicurious


  • 1 Tbsp olive oil
  • 1 onion (chopped)
  • 2 Cloves garlic (minced)
  • 1 jalapeño (seeded and minced)
  • 1/4 cup cilantro stems (minced)
  • 1 butternut squash (peeled and chopped)
  • 3 ears of corn (kernels removed and set aside for relish)
  • 4 Cups vegetable broth
  • 1 Can (400ml) light coconut milk
  • 1 Tsp salt
  • 1/4 Tsp cayenne


  • 2 Tbsp cilantro (chopped)
  • 1 shallot (minced)
  • 1 lime (juiced)
  • 1/4 Tsp salt
  • 1/4 Tsp sugar


This sweet and creamy soup is the perfect end of summer/beginning of fall dish. Do not leave out the corn relish! It really adds a nice crunch and pop of flavour to every bowl.


1. Heat a large stock pot over medium high heat and add olive oil.
2. Add onion and sauté until tender and translucent, about 5 minutes. Add garlic, jalapeño, and cilantro stems and cook for another 3 minutes. Add squash and cook for another 3 minutes.
3. Add stock, coconut milk, corn cobs, salt, and cayenne and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes, or until squash is tender. Remove from heat and puree. Adjust seasoning to your taste.
4. Combine all ingredients in a large bowl.
5. Serve soup topped with a spoonful or two of the corn relish.


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