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Posted in Recipes

Organic Butter­nut Squash Soup

Butternut Squash Soup

You can make this soup in 10 minutes. 

This is my go to soup in chilly months. It’s beyond simple to make and goes great with a slice of toasted bread and ghee. 


  • 2 bags of organic frozen squash cubed 
  • 1 can coconut milk or 10 oz of cream 
  • 2 cups water or stock of choice 
  • 2 tsp salt 
  • Dash of pepper 
  • 1 tsp coriander 
  • 1 tsp cardamon 
  • 2 cups raw pumpkin seeds for garnish and snacks 
  • 1 sweet onion 

Sauté the squash and onion with oil until browned, about 5 – 7 minutes. Then use immer­sion blender or mixer and combine the squash with coconut milk, spices, and liquid blend as needed, blend high until creamy. Store in glass jar for use. Will last a few days in fridge. 

A must have garnish — 

Lightly coat pumpkin seeds with oil and sprin­kle of carda­mon and sea salt. Toast at 350 degrees for about 10 minutes, once you hear them pop, they are ready.