Golden Milk Soup

This amazing Golden Milk Soup is made with carrots and butternut squash, making it a favorite after the first bite!

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Cooking time PREP TIME 5 mins
Cooking time COOK TIME 5 mins
Servings SERVES 4
Ready in TOTAL TIME 10 mins
Cooking time
PREP TIME 5 mins
Cooking time
COOK TIME 5 mins
Ready in
TOTAL TIME 10 mins


  • 1 cup Minute® Jasmine Rice Cups
  • 1 tbsp golden milk powder
  • 2 cups frozen carrots
  • 2 cups frozen butternut squash
  • 4 cups coconut milk
  • Salt, to taste
  • Pepper, to taste
  • Fresh Cilantro, chopped (optional garnish)


  • This delicious Golden Milk Soup is ready in only 10 minutes and is the perfect choice for any chilly weeknight meal!

    Step 1

  • Prepare rice according to package directions.  

    Step 2

  • In a large microwave-safe bowl, add golden milk powder, carrots, butternut squash, and coconut milk. Stir ingredients together and microwave for 5 minutes. 

    Step 3

  • Remove from microwave and put the golden milk mixture into a blender. Add salt and pepper to taste. 

    Step 4

  • Serve soup over rice. Garnish with a coconut milk swirl and cilantro. 

    Recipe Tip 

    Fresh diced carrots and butternut squash can be substituted for frozen vegetables. Cook in a pot for 25 minutes or until vegetables are tender. 

Cooking with Coconut Milk

Coconut milk is actually a great dairy free option for any of your recipes and it’s known to be rich and creamy. If you are looking for a cream replacement, then look no further! It’s a simple ingredient that can turn basic into brilliant in an instant! It’s especially common in Asian cuisines such as thai and curry. Try this Spiced Curry Coconut Rice, for example or this Creamy Thai Soup.

Cooking with Butternut Squash

Butternut squash is the ideal veggie to add to your recipes since it’s so versatile. Its sweet and savory profile are ideal to level-up any mediocre meal. It’s a great replacement for potatoes and is an ideal partner for cheese! 

How to Prepare 

Peel It; Hold the squash firmly in your non-dominant hand to prevent rolling while cutting off the top and bottom. Using an excellent vegetable peeler, hold the squash in your non-dominant hand and remove the outside skin. Make sure to remove the entire white layer.

Cut It: Where the larger (body) and skinnier (neck) ends of the squash meet, cut it in half. Cut the neck into 1″ rounds, then into 1″ strips, and then into 1″ cubes for each strip. Split the body in half to reveal the seeds, which you should then scoop out and roast. Each half should be divided into 1″ half moons and then 1″ cubes.

Dress It: Squash should be mixed with some olive oil, salt, pepper, and additional spices. Although chili powder and cumin are fantastic as well.

Roast It; Squash should be roasted for 40 minutes at 425°, stirring once. Puncture using your fork. 

In our Butternut Squash and Chicken Rice you can practice your slicing! Drizzled with a balsamic vinaigrette and made with our Minute® Ready to Serve White Rice it’s full of flavor and makes a great on-the-go meal! Or if you are having family and friends over and you want to impress your guests, prepare this Kale and Sausage Multigrain Stuffed Acorn Squash. This dish is both aesthetically pleasing as it is appetizing. Additionally, it covers every food category!
Even though it takes just over an hour to complete this straightforward dish, the majority of that time is spent roasting the squash in the oven, which allows you ample time to get the rest of the ingredients ready. 

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