[wpurp-searchable-recipe]Spiced Butternut Squash Soup – – – [/wpurp-searchable-recipe]


  • 1 large butternut squash, peeled, seeded and roughly chopped
  • 4 large carrots, peeled and roughly chopped
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 4 cups organic vegetable broth
  • 1 can organic coconut milk (BPA free)
  • 1 bunch parsley, chopped (garnish)


Roast The Vegetables

  1. Heat your oven to 350ºF. Take your chopped butternut squash and carrots and massage with coconut oil, cumin, cinnamon and nutmeg. Bake on a cookie sheet for 20-25 minutes until tender. Remove from the oven and allow to cool.

Assemble The Soup

  1. Add the vegetable broth and coconut milk to a large pot. Mix together thoroughly. Add the cooled, roasted vegetables to a high-speed blender and in batches with just enough broth/coconut milk mixture to cover. Blend until smooth. Add it back to the soup pot and set it on medium heat for 3 to 5 minutes. Serve topped with chopped parsley.