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Butternut Squash Soup

Creamy butternut squash soup, topped with coconut yogurt, pepitas and pecans on top. Dairy-free and naturally sweet from the squash itself!
Course Soup
Cuisine American
Keyword butternut squash soup, soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author winnie liong

Ingredients

  • 1 butternut squash halved and seeded
  • olive oil, for brushing
  • salt, pepper and garlic powder to taste
  • 1 yellow onion diced
  • 1 garlic clove minced
  • 1 1/2 cups bone broth
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup canned full-fat coconut milk

Instructions

  • Preheat oven to 425 F.
  • Cut butternut squash in half and brush the insides with olive oil. sprinkle with salt, pepper and garlic powder.
  • Place on baking tray faced down and bake for 45 minutes.
  • Meanwhile, in a large pot, saute onions and minced garlic in olive oil for 2 minutes until soft and fragrant. Leave to side and patiently wait for the squash to finish baking!
  • When the butternut squash is done, it should be soft when gently poked. Allow to cool for 10-15 minutes.
  • Scoop all of butternut squash filling into a blender/food processor along with the cooked onion + garlic mixture, bone broth, cinnamon and nutmeg. It should blend smoothly.
  • Pour soup back into large pot and stir in coconut milk.
  • Add into bowl and serve with pepitas and pecans on top!