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5 from 1 vote

Spiced Butternut Squash Soup

Author: Ana Stanciu

Ingredients

Creamy Coconut Soup

  • 2 large avocados
  • 1 1/2 cups coconut water
  • 1 lemon juiced
  • 1/4 cups basil leaves
  • 2 cups peas
  • 1/4 tsp sea salt

Glowing Greens Soup

  • 2 cups water or coconut water
  • 2 small sweet potatoes chopped
  • 1 carrot peeled, chopped
  • 1 cup spinach
  • 1 avocado
  • pinch turmeric
  • 1/4 tsp sea salt
  • fresh basil for garnish

Creamy Kale Soup

  • 1 bunch kale
  • 1 avocado
  • 1/2 cup coconut water or coconut milk
  • 1 cup peas fresh or frozen
  • 5 leaves basil
  • 1 lemon juiced
  • 1 1/2 tsp sea salt
  • hemp seeds for garnish
  • dulse flakes for garnish

Spiced Butternut Squash Soup

  • 1 large butternut squash peeled, seeded, and roughly chopped
  • 4 large carrots peeled and roughly chopped
  • 1–2 tablespoons coconut oil
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 4 cups organic vegetable broth
  • 1 can organic coconut milk BPA-free can
  • 1 bunch parsley chopped (garnish)

Instructions

Creamy Coconut Soup

  • Blend using a high-speed blender until smooth.

Glowing Greens Soup

  • Blend using a high-speed blender until smooth.
  • Garnish with fresh basil.

Creamy Kale Soup

  • Blend using a high-speed blender until smooth.
  • Top with hemp seeds and dulse flakes.

Spiced Butternut Squash Soup

  • ROAST THE VEGETABLES. Heat your oven to 350°F. Put your chopped butternut squash and carrots into a bowl and massage with coconut oil, cumin, cinnamon, and nutmeg. Bake on a cookie sheet for 20–25 minutes until tender. Remove from the oven, and allow to cool.
  • ASSEMBLE THE SOUP. Add the vegetable broth and coconut milk to a large pot and mix together thoroughly. Add the cooled, roasted vegetables to a high-speed blender in batches with just enough broth/coconut milk mixture to cover. Blend until smooth. Add it back to the soup pot and set on medium heat for 3–5 minutes. Top with chopped parsley.