Wellness Food Beauty Fitness

Coconut Butternut Squash Soup

This dish is *mwah!* delicious!  It’s become a staple in our home and never ceases to surprise us with it’s sweet, yet savory taste, and it’s fulfilling creamy texture without dairy, gluten, or nightshades!

If you’d like a little bit of kick to your soup, check out the original recipe here.

Enjoy!

 

Print Recipe
Coconut Butternut Squash Soup
Creamy, sweet, and delicious, this soup is sweet and savory, filling, and absolutely satisfying! Gluten free, dairy free, nightshade free, and vegan!
Course Main Dish
Prep Time 15 min
Cook Time 1.5 hours
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 min
Cook Time 1.5 hours
Servings
servings
Ingredients
Instructions
  1. Set oven to 400 degrees Fahrenheit
  2. Cut squash lengthwise and scoop out seeds
  3. Place squash face up on rimmed baking sheet and drizzle with oil. If oil settles in pit of squash, spread it around faces evenly
  4. Roast for 1 hour, or until soft
  5. Scoop out squash or cut off skins. Discard the skin
  6. Place squash in a very large pot and add coconut milk. Heat over medium-high heat for 5-10 min
  7. Add stock and all spices
  8. Use an immersion blender or high power blender to blend soup until creamy
  9. Allow to meld over medium heat for another 15-30 min
  10. Sprinkle with walnuts and enjoy!
Recipe Notes

Soup can be stored for up to one week in an airtight container in the refrigerator.  Recommended serving size is 1.5 cups.



Share your two cents!


Pinterest
Pinterest
Facebook
Facebook
Instagram