Coconut Squash Soup

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Autumn is where sweater weather and soup weather unite to bring us cozy happiness, and we’re bringing all the happiness with this coconut squash soup!

This is the perfect fall soup! It is warming, spiced to perfection, and delicious. This makes a delicious addition to any meal. Combine with a large salad for lunch or start your dinner meal off with this tasty soup. It stores in the fridge for up to one week, and you can keep it in the freezer for up to 3 months.

Coconut Squash Soup


  • 1 large butternut squash, peeled and cubed
  • 1 tablespoon coconut oil
  • 1 white onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, crushed
  • 1⁄2 teaspoon grated fresh ginger
  • 4 cups water
  • 1 cup coconut milk
  • ½ teaspoon turmeric
  • 1⁄2 teaspoon cinnamon
  • 1 teaspoon sea salt
Total Time

Prep Time

15 min


1. Preheat oven to 350F. Place squash on baking sheet and bake for 30 minutes.

2. In a large pot, sauté onions, carrots, garlic, and ginger in coconut oil until just tender. Combine with water and coconut milk

3. Bring to a boil. Add turmeric and cinnamon, sea salt. Reduce heat and simmer, covered, 20 minutes.

4. Combine squash with broth and continue to simmer for another 10 minutes.

6. In blender or food processor, puree mixture; add more liquid if needed. Reheat soup, if necessary, ladle soup into soup bowls and serve.

Top with coconut flakes and dried herbs.

Coconut Squash Soup

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