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Butternut Squash Soup

Yields1 ServingPrep Time10 minsCook Time35 minsTotal Time45 mins

It’s finally soup season! Even though it’s still pretty warm in NYC, I’m embracing November and all the root veggies that come with it. I love butternut squash and this creamy (but dairy free) soup hits the spot on a chilly day. Add some hemp seeds for protein and you’ll be totally satisfied.

 1 butternut squash (whole or pre-cut)
 1 cup coconut milk
 1 cup chicken or bone broth
 1 yellow onion, diced
 2 tbsp coconut oil
 1 tsp nutmeg (or more to taste)
 1 tsp garlic
 1 tbsp hemp seeds
 1 Salt & pepper to taste
 1 pinch fresh thyme (optional)
1

*If using pre-cut butternut squash, skip down to step 5

2

Cut top and bottom off butternut squash and use a knife to cut/peel skin off

3

Cut longways in half and scoop out seeds

4

Cut squash into small cubes

5

In a large pot, melt the coconut oil and add diced onion

6

Saute 5 minutes and add squash

7

Saute an additional 5 minutes until squash starts to soften

8

Add coconut milk, broth, garlic, nutmeg, thyme, salt & pepper and bring to simmer

9

Simmer about 20 minutes until squash is very soft

10

Pour entire pot into a blender or Vitamix and puree until smooth

11

Sprinkle hemp seeds in each bowl for added protein and texture