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Nourishing Butternut Squash Soup
By (Published: )
This is the perfect recipe to squash the cold! Leftovers will thicken up quite a bit, so add some more broth or water when reheating.
Prep Time Cooking Time Servings
8 people
  • 2 medium butternut squashes
  • 1 large onion, chopped
  • 3 cloves of garlic, crushed
  • 1 tbsp chopped fresh ginger
  • 1 tbsp curry powder
  • 2 cups vegetable broth
  • 1.5 cans coconut milk
  • salt and pepper to taste

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  1. Chop onion and garlic and let sit for 5-10 minutes to enhance their health promoting benefits.

  2. Preheat oven to 350F degrees. Place butternut squash into a baking dish, drizzle with heated coconut oil, salt and 2 cloves of pressed garlic. Bake until squash is fork tender (about 45 mins).

  3. Saute onion in coconut oil for about 5 minutes, stirring frequently, until translucent.

  4. Add the rest of the garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well.

  5. After squash and onion mixture has cooled, peel the squash and place in blender with broth, and 1 and 1/2 can of coconut milk.

  6. Make sure you blend in batches filling blender only half full. Start on low speed. Blend until smooth, about 1 minute. Thin with as much broth as desired.

  7. Reheat the soup before eating and season with salt and pepper. Garnish with your favorite herbs and drizzle with any leftover coconut milk.

Suitable for these diets:

Vegetarian Gluten Free Nut Free Vegan Wheat Free

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