Roasted Butternut Squash Soup  with  Coconut Milk

If you're looking for a delicious, creamy, and flavourful soup, this roasted butternut squash soup recipe with coconut milk is for you!

It's perfect on a cold winter night, with some nice crusty bread.

Roasted Butternut Squash Soup with Coconut Milk


25 minutes

6 cups


Butternut Squash Chicken Stock Coconut Oil Coconut Milk Ginger Turmeric

Peel & chop the ginger & turmeric. Sauté until softened, about 3 minutes. Add the chicken broth and bring to a boil.

Add the cooked butternut squash. Stir in the can of coconut milk. Season with salt and pepper. Use an immersion blender to blend to a smooth puree.

Taste and adjust seasonings as needed. Serve topped with yogurt and fresh cilantro, if desired.

Full Recipe at: