Chilled Coconut Squash Soup

This chilled coconut squash soup is one of our go-to recipes for summer catering: refreshing, nourishing, and packed with bold flavour.

We recently served this dish during a fashion shoot for 1001 Productions at The White Studio Marrakech, and it was a hit. Whether you’re catering a stylish summer event, a shaded lunch, or an elegant dinner party, this soup fits beautifully into any summer catering menu.

Why This Soup Works for Summer Catering

The light, silky texture of potiron (or butternut squash) is enhanced by roasting it down with spices—cinnamon, cumin, paprika, and a pinch of chilli. The coconut milk adds creaminess and depth without heaviness, making this dish both satisfying and cooling. It’s all about layered flavour, with each component bringing a little something extra.

I nod to both the brilliant Moro and the much-missed Bill Granger, as well as a heartfelt thanks to Ollie Gyde of Juliet in Stroud, UK, who taught me how to build flavour step-by-step in this kind of dish.

Chilled Coconut Squash Soup Recipe

Feeds: 4 generously or 8 as part of a summer dinner party spread

Time: 50 minutes + chill time

Ingredients :

• 1.5kg of potiron or butternut squash
• 150 ml light oil
• 2 large onions finely sliced
• I teaspoon each of: Cinnamon, Cumin, Paprika (I prefer smoked), Dried chilli flakes
• 3 garlic cloves – finely chopped
• 400 ml coconut milk
• 1 tablespoon desiccated coconut ( adds texture and sweetness but is optional)
• 3 tablespoons fish sauce (optional if vegan is wanted)
• 2 tablespoons lime juice
• 1 medium red chilli finely sliced on the bias
• Coriander leaves for dressing

Method :

1- Build the base flavour– Slowly cook the sliced onions and garlic with 75ml of oil in a large pan. Let them soften for at least 25 minutes—low and slow is key. You’re after sticky sweetness, not browning.

2- Roast the squash – Peel and de-seed the squash. Cut into 5cm chunks. Toss with the remaining oil and all the spices, then roast for 25 mins in a 200C oven on a baking paper lined tray

3- Blend and layer – Drain the onions (keep the oil – its flavour gold), then combine with the roasted squash. Blitz in a blender or food processor, adding 150ml of water or veg stock to loosen the mix.

4- Simmer and chill – Return the mixture to the pan and bring to a very low simmer. Add 375ml of the coconut milk and the desiccated coconut. Warm through gently for 5 minutes, then cool completely before refrigerating.

5- Final seasoning – Once chilled, sir in the lime juice and fish sauce (if using), check for seasoning, and ladle into bowls or glasses. Swirl the remaining coconut milk on top and garnish with coriander and sliced chilli.

Serving Suggestions

This vibrant, golden soup is perfect for summer catering—especially when served in chilled bowls or elegant glasses as a refreshing starter. Its vivid colours and bright flavours make it a visual and culinary highlight on any warm-weather menu.

Whether you’re feeding four or forty, this dish adapts beautifully. It’s just the thing for al fresco lunches, elegant soirées, or remote shoots where cooling, energising food is in high demand.

Looking for a Seasonal Menu?

If you’re planning a summer event and need vibrant, plant-forward menus full of flavour, we’d love to help. Our summer catering services are rooted in fresh, local ingredients, and designed to thrive in even the hottest conditions.

Get in touch to learn more