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Creamy Butternut Squash Soup


  • A whole butternut squash or pre-cut packaged cubes

  • A little olive oil if you are using a whole squash

  • 1 onion

  • 2 garlic cloves

  • 3 large carrots

  • 3 celery sticks

  • 1 apple

  • handful of rosemary

  • handful of sage

  • ginger (fresh or ground)

  • Vegetable broth (roughly 2 cups)

  • 1-2 cans of coconut milk

  • 1 tbsp of maple syrup

  • Pinch of all-spice (or just cinnamon & nutmeg)

  • salt & pepper to taste

*will need immersion blender if you desire a creamy soup


Preheat your oven to 400F (about 200C). Cut your squash and rub the inside with a little olive oil to prevent sticking and place face down on a pan. Cook for about 40 min until soft and set aside. If you have precut cubes just boil them until soft and drain and set aside.

In a large pot sauté chopped onion, carrots, celery, and apple in a little vegetable broth over medium heat. Mix in your minced garlic and cook until everything is soft, adding broth when needed. Add a handful of each chopped sage and rosemary and a finger length amount of fresh grated ginger (or about a tsp of ground ginger). Stir a cook down a few minutes until flavors get vibrant. Add your squash to the pot (scooping out the insides if you used a whole one).

Add a can of coconut milk and more veggie broth until you get your desired thick or thin consistency. If you used an entire whole squash you might want to add another 1/2 can of coconut milk. Stir in maple syrup, all spice, and salt & pepper to taste. Blend with an immersion blender to get creamy.

Serve warm with a garnish of fresh rosemary and if you want a drizzle of coconut milk.


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