Butternut Squash Soup

It’s a chilly time of year and warm soup is on the menu, served up in our favourite bowls!

Butternut Squash Soup Recipe


  • 1  garlic head
  • 2 small butternut squash
  • 1 tsp olive oil
  • 2 tbsp coconut oil
  • 1 red pepper, diced
  • 1 tsp curry powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne
  • 1/2 tsp fresh thyme, finely chopped
  • Salt and pepper, to taste
  • 2 cups veggie broth
  • 2.25 cup coconut cream
  • 2 tablespoons fresh ginger, grated
  • 1/2 cup goat cheese
  • Cilantro
  • Pomegranate seeds


  1. Preheat oven to 400 degrees F.
  2. Cut off top of garlic head, drizzle with olive oil and place on baking tray with butternut squash cut in half, inside facing up.
  3. Roast for 45 minutes, remove, and cool.
  4. Remove the skin from the garlic and squash.
  5. Mash the garlic and set aside.
  6. Cube the squash and set aside separately.
  7. Use a large soup pot and put on medium heat, add coconut oil.
  8. Add red pepper and cook for 4 mins.
  9. Add squash cubes, curry power, smoked paprika, cumin, cinnamon, cayenne, thyme, salt and pepper, and broth.
  10. Bring to a boil then simmer for 25 mins.
  11. While simmering, mix a half cup of coconut cream with ginger, cover, and put in the fridge.
  12. Once the soup has simmered for 25 mins, add the garlic and goat cheese, let cool a bit then process in a blender.
  13. Put the blended soup back in the pot, add the remaining coconut cream and warm.
  14. Serve with coconut and ginger concoction drizzled on top with cilantro, goat cheese, and pomegranate seeds as a garnish.
  15. Enjoy!

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