Organic Butternut Squash Soup

Organic butternut squash soup is a perfect starter for any holiday meal! This simple soup recipe is very easy to make using a blender or Vitamix. It's a little bit sweet, a little bit spicy, and oh so creamy and delicious. It will warm you from head to toe!

Ingredients: Use organic ingredients whenever possible!

  • 1 organic butternut squash
  • 1 zucchini
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups coconut milk (or other non-dairy milk)
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 2 teaspoons coconut oil (This is a great, healthy oil to cook everything with!)
  • Directions:

    1. Preheat the oven to 300'. Peel the butternut squash.
    2. Cut the squash in half lengthwise. Scoop out the seeds.
    3. Cut the squash into cubes.
    4. Grease an 8X8 baking dish (preferably glass)with coconut oil. Add the butternut squash to the greased pan and spread out evenly. Sprinkle the cinnamon, nutmeg, and cayenne pepper over the squash and toss to coat. Cover and bake for about 15 min. It should still be slightly firm. (Overcooking will remove all of the enzymes and nutrients.)
    5. Meanwhile, heat 1 teaspoon of coconut oil in a skillet over medium-low heat. Chop the onion, zucchini, and garlic, then add to the pan. Sprinkle with sea salt. Cook for about 5-10 minutes, stirring frequently. Vegetables should be slightly firm. Do not overcook.
    6. Remove the squash from the oven and let cool for a few minutes. Then, add the squash, zucchini mixture, and coconut milk to a blender or Vitamix. (You could also use an emulsion blender). Add sea salt and pepper to taste.
    7. Puree for several minutes, until the soup is smooth.
    8. Pour into cups or bowls and serve. You could also top with toasted walnuts (optional).

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    This organic butternut squash soup is extremely delicious and nutritious! The hint of cayenne pepper gives the sweet soup a little hint of spice. Garlic, coconut oil, and cayenne are also great for your immune system, support detoxification and speed up metabolism. This soup would make a perfect addition to any healthy holiday meal!

    You can substitute the coconut oil and coconut milk with other oils and non-dairy milks if you'd like. However, I prefer coconut oil because it is very heat-stable, which makes it suited to cooking at high temperatures. I recommend that you look for organic, unrefined extra virgin coconut oil that is cold-pressed. Coconut oil has many health benefits, there is even a book called, The Miracle of Coconut Oil! I also think that the coconut milk makes it extra creamy. I use the reduced-calorie coconut milk. I've also made this soup with Almond Milk and it came out just as good!

    Please share your favorite butternut squash soup recipe, or other fall recipes.

    You might also like this Miso Mushroom Soup!

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