Tuesday, October 15, 2019

butternut squash soup

I love soups this time of the year and I love them even more when they are creamy but dairy free! This recipe is simple and includes tons of healthy ingredients and spices.

Butternut Squash Soup


1 butternut squash
1/2 yellow onion 
1 can full fat coconut milk
2 cups chicken broth 
6 cloves of garlic
2 tsp Himalayan pink salt 
1 tsp nutmeg
1 tsp oregano or sage

*coconut oil or avocado oil for cooking.

Optional: garnish with pepper and pumpkin seeds


1. Cut squash long ways and remove all seeds. Coat with coconut oil or avocado oil. Bake squash at 400 for 30 minutes. 

2. Add onion and garlic to the middle of the squash and bake for 30 minutes.

3. Scrape everything out of the squash and into a blender. Add the rest of the ingredients, blend well. 

4. Pour everything from blender into a pot. Bring to boil then simmer for 25 minutes.


- When cutting garlic, let it sit for about 10 minutes to activate alicin in the garlic, an antimicrobial.

- You could also buy store bought butternut squash that is already cut and seeded but I am trying to reduce my waste so I prefer it fresh.

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