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Spicy Butternut Squash Soup with Plantains

Sweet Boiled Plantains and Butternut Squash Soup

Delicious and creamy Butternut Squash Soup with Sweet Boiled Plantains
Course Soup
Cuisine Gluten Free, Paleo
Keyword paleo
Prep Time 55 minutes
Cook Time 30 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 356 kcal
Author WhittyPaleo


  • 2 lbs /875g Cooked Butternut Squash
  • 3-4 Yellow Plantains
  • 1/2 cup of Coconut Milk
  • 500 ml of Stock (Chicken or Vegetable)
  • 1 teaspoon of Onion Powder
  • 1 teaspoon of Garlic Powder
  • 1/4 teaspoon of Thyme
  • 1/4 teaspoon of Basil
  • 1/2 teaspoon of Cayenne Pepper
  • 1/4 teaspoon of Cumin
  • 1/4 teaspoon of Salt
  • 1/4 teaspoon of Black Pepper


  1. To cook squash: Preheat oven to 200C/400F. Cut off the top of squash, then cut horizontally just above the part that houses the seeds. Cut this meatier part in half and place skin side down on a baking tray. Brush with a little olive oil and cook for 50-55mins till soft or fork goes all the way through.
  2. Once squash is cooked and easy to handle, scoop out the flesh and transfer to a blender or food processor, add coconut milk and process till smooth.
  3. Place squash in a medium/large pot on medium- high heat. Add stock & seasonings and cook for 5 mins.
  4. Reduce heat to a simmer for 20-30 mins.
  5. While soup is simmering, remove the ends of your plantains and dice into sections with skin on. Place a pot of water on high heat and once boiling, add plantains. Cook for 15-20mins till skin is black and plantains are soft.
  6. Once plantains are done, you can either dice up the plantains further or serve them in the soup as is.
  7. Enjoy!

Recipe Notes

If steaming plantains, remove the skin
I used only dried seasonings for convenience, feel free to use fresh ingredients where you please.