Butternut Squash Soup

I love soup, as much as Oprah loves bread. Like bubble baths, and a hot cup of tea, soup is incredibly enjoyable and comforting. I love putting all of the chopped, diced and sliced veggies into the pot to simmer and brew and the subsequent smell that fills my kitchen.

Now that I am done describing that experience… I will tell you how to make it happen for you.


1 butternut squash

4-6 cups of veggie broth (more can be added for a thinner consistency)

1 cup of coconut milk (any type is fine, canned would be creamier)

1 yellow onion diced

1/2 teaspoon of curry powder (to taste)

1/2 teaspoon of cumin

1/4 teaspoon of sage

1/2 teaspoon of salt

3 cloves of garlic

& a pinch of cayenne


Prep your oven at 400 degrees Fahrenheit or 200 degrees Celsius.  To start I like to throw my butternut squash into the microwave for 3 minutes to soften it up, so that it is easier to slice. Next cut off the top of your squash, and then slice the squash vertically down the middle and open it up. Horizontally cut your two halves into big pieces and remove the seeds. Use vegetable oil, salt and pepper to season your squash and then place them on a foil lined baking sheet skin side down. Bake the squash for about 30 minutes, the squash will be tender and the skin will easily peel away.

In a large pot over medium heat, throw in two tablespoons of vegetable oil, your chopped onion and garlic. When your onion and garlic are fragrant and brown, you will add your veggie broth, skinned squash and dry seasonings and bring to a boil. Transfer your blend to your blender and mix until smooth. Transfer soup back into pot, where you can adjust the consistency by adding either more coconut milk or veggie broth, and make sure that flavor is how you like it!

This recipe serves 4 to 6. Serve hot and enjoy!

P.S in case you were curious, paired with my soup is a bowl of kale with sliced carrots and cherry tomatoes.