Nutritional Support for Autoimmune Disorders

Heavenly Butternut Squash Soup

Heavenly Butternut Squash Soup

Heavenly Butternut Squash Soup

August 31, 2017
: 5-6
: 25 min
: 1 hr 50 min
: 2 hr 15 min
: Easy

It goes very nicely with raw pumpkin seeds or cilantro! Deliciousness!!!!!


  • 1 onion, diced
  • 4-5 cloves of garlic, finely chopped (or grated)
  • 5-6 stalks of celery, finely chopped
  • 2 carrots, finely chopped
  • 2-3 thumb size ginger pieces, grated (as much as you like, start with less you can always add more later on)
  • 2 t ginger powder
  • 2 t garlic powder
  • 1t maple syrup
  • salt to taste
  • 1-2 sweet potatoes, chopped
  • 1 medium size butternut squash, peeled, seeded, diced
  • olive oil
  • 1 can of coconut milk (I use full fat)
  • Step 1 Coat your chopped butternut squash with a bit of olive oil and sprinkle with some salt, roast at 450 for about 30-40 mins
  • Step 2 Meanwhile, in a frying pan, heat up some oil, and saute veggies in the following order: onions, garlic, celery, carrots, ginger, dried spices (garlic and ginger) for about 30 mins
  • Step 3 In a large pot place RAW sweet potatoes, sauteed veggies, roasted squash, maple syrup, a can of coconut milk and add water you want to cover all your veggies (the more water you put the more liquid it will be), simmer for 40-45 mins.
  • Step 4 Once everything is cooked and cooled off a bit, blend it and enjoy 🙂
Veronika Soares
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