Savory Butternut Squash Soup

Searching for a scrumptious, velvety soup with a burst of flavor?  Try this roasted butternut squash soup infused with coconut milk!

It's the ideal comfort food for chilly winter evenings, best paired with a slice of crunchy bread.

– Roasted butternut squash – Fresh ginger – Turmeric – Coconut oil – Broth – Canned coconut milk – Sea salt & black pepper – Plain yogurt – Fresh cilantro


Cut your ginger & turmeric. Sauté in melted coconut oil until softened, about 3 minutes.


Add the chicken broth and bring to a boil. Add the cooked butternut squash.


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.


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