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Butternut Squash Soup

This is a delicious seasonal soup that is well-loved among my friends and family. This recipe is rich in Vitamin A, Vitamin C and fiber. Add in ginger, garlic, and turmeric to up the anti-inflammation components of this soup. I make this soup for anyone under the weather because it's delicious, soothing, and nourishing. Because the butternut squash is roasted in the skin, it is a big timer saver.


Roast butternut

  • 1 large butternut squash cut in half, seeds removed

  • 1-2 Tbsp. olive oil

  • Pinch of salt

For the Soup:

  • 2 Tbsp. olive oil

  • ¾ cup onion finely chopped

  • 3 cloves garlic crushed

  • 1 ¼ tsp. ginger crushed

  • ¾ tsp. salt

  • ¼ tsp. cinnamon

  • 1 tsp Turmeric

  • Pinch cayenne pepper

  • 15 oz. coconut milk canned, full-fat or lite

  • 2 cups vegetable or chicken broth


1. Preheat oven to 425 degrees.

2. Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.

3. Place squash face-down on a large baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 40-50 minutes, or until squash is tender.

For the Soup:

1. In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.

2. Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.

3. Lastly, add salt, cayenne, turmeric, cinnamon, coconut milk, and broth. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.

4. Once squash is done cooking, remove as much flesh as you can and discard the skin.

5. Add all of the squash and coconut milk mixture to a blender or hand blender and puree for 2-3 until contents are completely smooth. Pour soup back into the pot or saucepan and reheat over Medium-Low heat.

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