Butternut squash soup

February 5, 2022

I love doing this creamy, warming soup for a nourishing, flavourful, and immune-boosting meal. Perfect for cold winter evenings!

Butternut squash soup

Prep Time 15 minutes
Cook Time 55 minutes
Course Main Course


  • pot
  • baking tray
  • blender


  • large butternut squash or pumpkin
  • 1/2 cup chopped onions
  • 1 tbsp olive oil extra virgin
  • 4 garlic gloves
  • 1 teaspoon salt
  • 3-4 cups vegetable stock
  • 3 tbsp coconut cream
  • 1 teaspoon powder turmeric
  • fresh ginger or one pinch ginger powder
  • salt and pepper


  • First preheat the oven to 200 degrees.
    then rinse and chop the butternut squash into small pieces. Spread the squash on a large baking tray and roast until tender. Once roasted allow the squash to cool and then peel the skin.
  • In a pot add the onions, garlic and olive oil and stir a bit. Then add the vegetable stock. Add spices and let it cook for 10 minutes.
  • Blend the soup. Pour your soup in a blender jug and add the roasted squash and blend until smooth and creamy.
  • Then stir and add season to taste. Add your coconut cream and stir for another few moments. use roasted pumpkin seeds to garnish.


Did I happen to mention that this cozy, warming soup is also incredibly nourishing and healthful?

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