Butternut Squash Soup

This creamy soup makes a great appetizer or a satisfying lunch on a cold damp spring day.



Serves: 4          Prep Time: 20 mins          Ready In: 50 mins


  • 1 butternut squash
  • 2 tbsp coconut oil
  • 1 onion, diced
  • 2 stalks of celery, chopped
  • 1 apple, peeled, cored & cubed
  • 2 tsp of nutmeg
  • 2 cups of vegetable broth
  • 1/2 can of coconut milk


  • Preheat oven to 350 and bake squash for 20 minutes on each side
  • Meanwhile, chop and prep veggies.
  • When squash is just about done, heat coconut oil in a large pot
  • Saute onions, celery, apply and nutmeg and saute for approximately 5 minutes
  • Remove squash from oven and cup lengthwise in half. Scoop out the seeds. Cut into smaller pieces, remove skin and add to pot, along with 2-3 cups of vegetable broth.
  • Simmer on low heat for 10 minutes.
  • Remove from heat and puree in a blender.
  • Transfer back to pot, add coconut milk, stir and serve.

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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