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Butternut Squash Soup Recipe

Butternut Squash Soup

By: Stephie "The Superfood Goddess" (Makes 6 small servings)
Course Soups & Stews
Cuisine American
Servings 6 servings


  • 4 cups Butternut Squash cubbed or about 1 Butternut Squash (cut in half, baked, and insides scooped out).
  • 1 Tablespoon Coconut Oil
  • 1 Shallot chopped
  • 2 Garlic Cloves minced
  • 2-3 Cups Vegetable Broth
  • 2 Tablespoons Amino Acids I like Braggs or Coconut Aminos
  • 1/2-1 can light Coconut Cream
  • Pinch of Organic Ginger seasoning about 1/8 teaspoon, or more to taste
  • Optional: Add 1 teaspoon Thyme while cooking.


  • ~Sauté shallots, oil, and garlic for five minutes.
  • ~If using store bought cubed butternut squash, add and stir/sauté for 10 minutes on medium heat.
  • -If you are using baked butternut squash, you can just add the baked butternut squash at the end, with all the other ingredients to the blender or soup pot.
  • ~Add the rest of the ingredients to the sautéed butternut squash and simmer with the top on low for 20 minutes.
  • ~Let soup cool and Throw in a blender or a food processor or you can use a and immersion blender, to get it creamy.
  • ~Optional: Top with extra coconut cream or pumpkin seeds.
Keyword vegan
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