Butternut Squash Winter Soup

Butternut Squash Winter Soup

A creamy and warm butternut squash soup to help you get through these cold winter days! Bursting with flavor and nutrition, each bright bowl features immunity boosting butternut squash, carrots, fresh ginger and sage and is topped with crunchy pepitas! 


  • 2 tbsp. Extra Virgin Olive Oil
  • 1 Yellow Onion, chopped
  • 5 Carrots, peeled and chopped
  • 1 Apple, peeled and chopped
  • 5 Cups Butternut Squash, peeled and chopped
  • 5 Cloves Garlic, minced
  • 3 tsp. Fresh Ginger, minced
  • 1 tbsp. Fresh Sage, chopped
  • 1L Vegetable Broth (or broth of choice)
  • 1 Cup Coconut Milk
  • 1 tsp. Sea Salt
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Black Pepper
  • Pinch of Ground Nutmeg
  • Pinch of Cayenne Pepper
  • Additional Coconut Milk and Roasted Pumpkin Seeds (Pepitas) for serving.


  • Large Cooking Pot or Dutch Oven
  • Immersion Blender


1 - SAUTEE: In a large pot over medium heat, add your olive oil, onions, garlic, ginger, carrots and apple and cook, while stirring occasionally, until everything begins to soften (or for about 7 to 8 minutes). Then add your salt, pepper, turmeric, nutmeg and cayenne, and cook for another minute or two, again stirring constantly.

2 - SIMMER: Add in your squash, broth, and coconut milk and bring the mixture to a boil. Reduce to a simmer and cook for about 30-40 minutes (or until the vegetables are very soft).

3 - BLEND: Using an immersion blender, purée the mixture into a smooth soup consistency.

4 - SERVE: Ladle the soup into bowls and drizzle with additional coconut milk, roasted pumpkin seeds, and black pepper (optional).

If you've tried this recipe or have any questions, let us know in the comments!

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