Butternut Soup with Cheddar, Greek Yogurt and Coriander

I love butternut soup and this is my favourite version. Perfect for a rainy day, and it can easily become vegan friendly if you don’t garnish it with yogurt and cheese. This soup is also perfect as part of a detox if you exclude the cheese and yogurt.

Serves 4 -6


  • 1 large butternut, peeled, cubed & deseeded.
  • 1 liter chicken or vegetable stock
  • 2 large brown onions, chopped
  • 2 cloves of garlic, crushed
  • Butter or coconut oil to fry your onions in
  • 1 heaped teaspoon of each of the following: cumin, paprika, turmeric, coriander, mild masala.
  • To garnish: grated mature white cheddar, live greek yogurt, fresh chopped coriander. Pink salt and black pepper to taste.


  • Fry onions until soft and golden
  • Add spices + garlic and fry lightly for a minute or two.
  • Add cubed butternut and stock and let this doup cook slowly for about 45min to an hour. Then just pop your hand blender in the pot and whizz up into a silky smooth soup, or if your prefer a less smooth texture mush it up with your potato masher.
  • Then serve in a bowl and dress with yogurt, cheese and coriander and enjoy.  This lovely little soup is very good as a starter or even a light dinner.

Happy cooking, with ♡ from the yoga kitchen.

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