Butternut Squash Soup

Winter is a wonderful time for some homemade soups.  They go great with sandwiches, or just bread or biscuits.  Warm up your soul with some homemade goodness!

Butternut Squash Soup

Recipe by Mary WallinCourse: Soups, DinnerDifficulty: EasyMedium
Prep time


Cooking time






  • 1 butternut squash

  • 1 sweet potato

  • 2 carrots

  • ½ red onion

  • garlic to taste

  • 1 can coconut milk

  • coconut oil/olive oil

  • spices to taste


  • Preheat the oven to 400 degrees and prep the squash. Cut it in half and scoop out the seeds. Put it in a baking dish (deep cast iron works great) and season it to taste. Use olive oil, coconut oil, or butter to spread on the pieces of squash. Season it with your choice of spices and herbs. I like to use a variety of berbere, sate, and rogan josh, which are Indian spices that incorporate cinnamon, cumin, and cardamom flavors. Cook the squash and the sweet potato in the oven for one hour. Take out to cool.
  • Chop up onion, garlic, and carrots and saute in a soup pot in some olive oil or coconut oil. Feel free to add other vegetables as you see fit.
  • Add the can of coconut milk and a can of water and simmer, covered, for 15 minutes.
  • Scoop out the squash and add it to the pot, along with the sweet potato. Stir it all together and add more spices to taste.
  • Blend the soup in the pot with an immersion blender. If you do not have an immersion blender, you could use a blender or a food processor to blend the soup. I recommend leaving some chunks of vegetables.
  • Garnish with parsley or cilantro for an elegant display.

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