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Creamy Butternut Squash Soup


1 butternut squash, peeled, chopped & de-seeded (approx. 4 cups)

1 cup yellow onion, chopped

4 large cloves garlic (or 7-8 small cloves)

1 tbs apple cider vinegar

1 tbs pure maple syrup

1 can light coconut milk

1 cup vegetable broth

1/4 tsp cinnamon

1/4 tsp black pepper

2 tsp curry powder

1 tbs tapioca flour + 1 tbs water


Step 1 - In a large pot, combine butternut squash, onion, and garlic. Cover with water, bring to a boil over medium-high heat, and allow to cook for around 7 minutes, or until butternut squash is tender. Once cooking is complete, strain through a colander.

Step 2 - In a food processor or blender, combine butternut squash, onion, and garlic and puree until smooth.

Step 3 - Transfer blended mixture back into your pot and stir in remaining ingredients, except for tapioca flour and water.

Step 4 - Return to a boil over medium-heat, then reduce heat to low, cover, and allow to cook for 10 minutes, stirring occasionally.

Step 5 - Combine tapioca flour and water into a small bowl or glass. Stir together until there are no clumps, then stir into soup and turn off heat. This will help the soup thicken as it sits.

Serving Suggestion: Top with raw pumpkin seeds, hemp seeds, and drizzle with red bell pepper cream.

Red Bell Pepper Cream:

1/2 of 1 red bell pepper, chopped

2/3 cup raw cashews

1/4 tsp himalayan salt

2-3 tbs water to help blend

Blend all ingredients together in a high-speed blender until smooth and creamy.

Serves: 2-3

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