Coconut Butternut Squash Soup Recipe

Ingredients

• 2.5 cups Butternut Squash (peeled, roasted and cubed)
• 0.5 cup Broccolini (chopped small)
• 0.5 cup Cremini Mushrooms (thinly sliced)
• 1 medium Carrot (roughly diced)
• 1 medium Onion (diced)
• 3 large cloves Garlic (coarsely chopped)
• 3 tablespoons Coconut Oil (extra‑virgin, for sautéing)
• 1 tablespoon Himalayan Pink Salt (seasoning)
• to taste Freshly Cracked Black Pepper (seasoning)
• 2 sprigs Fresh Thyme (adds aroma)
• 2 tablespoons Cane Sugar (balances acidity)
• 3 cups Vegetable Stock (low‑sodium)
• 2 cups Water
• 400 ml Canned Coconut Milk (full‑fat, about 1.5 cups; reserve a drizzle for garnish)
• 1 teaspoon Olive Oil (drizzle for garnish)
• 0.25 cup Dried Shredded Coconut (toasted until golden)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it heat while you prepare the squash.

   Time: PT5M

   Temperature: 375°F

2. Roast Butternut Squash

   Cut the butternut squash in half lengthwise, scoop out the seeds, place the halves skin‑side up on a parchment‑lined baking tray, and roast for 35–45 minutes until a fork slides in easily.

   Time: PT40M

   Temperature: 375°F

3. Cool and Peel Squash

   Remove the squash from the oven, let it cool for about 10 minutes, then carefully peel off the skin and cut the flesh into 2‑3 inch cubes (you’ll need roughly 2.5 cups).

   Time: PT15M

4. Prep Vegetables

   While the squash cools, chop 0.5 cup broccolini into small pieces, slice 0.5 cup cremini mushrooms thinly, dice one medium carrot, dice one medium onion, and coarsely chop three large garlic cloves.

   Time: PT10M

5. Sauté Aromatics

   In a stock pot over medium heat, melt 3 Tbsp coconut oil. Add the garlic, onion, carrot, 1 Tbsp Himalayan pink salt, a pinch of black pepper, and the thyme sprigs. Sauté for 5–8 minutes until softened and fragrant.

   Time: PT7M

   Temperature: medium

6. Add Squash & Sugar

   Add the roasted squash cubes and 2 Tbsp cane sugar to the pot. Sauté for an additional 1 minute to caramelize slightly.

   Time: PT1M

   Temperature: medium

7. Add Liquids & Bring to Boil

   Pour in 3 cups vegetable stock, 2 cups water, and the 400 ml canned coconut milk. Increase heat to medium‑high, cover, and bring to a gentle boil (about 5 minutes).

   Time: PT5M

   Temperature: medium-high

8. Blend Soup

   Remove the pot from heat. Using a countertop blender or immersion stick blender, blend the soup on high until completely smooth and velvety.

   Time: PT3M

9. Keep Soup Warm

   Return the blended soup to the pot, cover, and keep on low heat to stay hot while you finish the garnish.

   Time: PT2M

   Temperature: low

10. Toast Shredded Coconut

    Wipe the skillet clean, then return it to medium heat. Add 0.25 cup dried shredded coconut and toast, stirring frequently, until golden brown (about 3 minutes). Transfer to a small bowl.

    Time: PT3M

    Temperature: medium

11. Sauté Broccolini

    Add a splash of coconut oil to the same skillet, then add the chopped broccolini. Sauté for 3–4 minutes until bright green and just tender.

    Time: PT3.5M

    Temperature: medium

12. Sauté Mushrooms

    Add the sliced cremini mushrooms to the skillet, sprinkle a pinch of salt, and sauté for another 3–4 minutes until they release moisture and turn golden.

    Time: PT3.5M

    Temperature: medium

13. Assemble Bowls

    Place a handful of sautéed broccolini and mushrooms in the center of each serving bowl, ladle about 2 cups of hot soup around the veggies, then garnish generously with toasted coconut, a drizzle of olive oil, a splash of coconut milk, and freshly cracked black pepper.

    Time: PT2M

Nutrition Facts

Calories

330

Protein

4 g

Carbohydrates

30 g

Fat

22 g

Fiber

5 g