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Recipe of the Month


Butternut Squash Soup

Classic for Fall, this is a creamy and rich butternut squash soup with savory hints of nutmeg and garlic!  Recipe makes 4 - 6 servings, depending on size.


  • 1 medium butternut squash
  • 1 cup coconut milk
  • 1 cup (plus more to thin) homemade chicken broth or stock
  • 1 sweet onion
  • 2 tablespoons of butter or coconut oil
  • salt and pepper to taste
  • 1/2 tsp nutmeg (or to taste)
  • 1/2 tsp garlic (or to taste)
  • sprinkle of thyme (optional)
  • Instructions

    1. Cut top and bottom off of butternut squash and carefully cut remaining skin off.
    2. Cut in half and scoop out seeds (they are great roasted!)
    3. Chop squash into small cubes and dice onion.
    4. In a large stock pot, melt the butter and add diced onion.
    5. Saute 3 minutes until starting to soften and add squash.
    6. Saute an additional 5 minutes until squash starts to brown.
    7. Add coconut milk, stock, and spices and bring to simmer.
    8. Simmer about 20 minutes until soft.
    9. Use a blender or hand blender to puree until smooth.
    10. Serve warm or make ahead to reheat for a fast meal addition.                                                                        This quick and easy recipe was found at Wellness Mama



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