Coconut Butternut Squash Soup



  • 1 medium butternut squash
  • 1 cup broccolini
  • 1 cup cremini mushrooms
  • 1 medium carrot
  • 1 onion
  • 3 large garlic cloves
  • 3 tbsp coconut oil
  • 1 tsp pink salt or to taste
  • 1/2 tsp crushed black pepper
  • 1 tbsp chopped fresh thyme leaves
  • 1 tbsp cane sugar
  • 2 cubes of Knorr vegetarian vegetable bouillon
  • 2 cups water
  • 1 400 ml can coconut milk (about 1 1/2 cups)
  • 1/4 cup dried shredded coconut


  1. Preheat the oven to 375F
  2. Carefully slice the squash in half and scoop out the seeds. Then, place the squash onto a baking tray lined with parchment paper skin side up
  3. Bake in the oven for 35-45min depending on the size of the squash. When the thickest part is fork tender, it’s done. Let it cool for about 10 min
  4. Chop about 1/2 cup worth of broccolini into small pieces and thinly slice about 1/2 cup worth of cremini mushrooms
  5. Dice the carrot and onion. Coarsely chop the garlic
  6. Carefully peel the skin from the tender butternut squash and scoop aside 2 1/2 cups worth
  7. Heat up a stock pot to medium heat. Add the coconut oil followed by the carrot, onion, and garlic
  8. Season with the pepper and 1 tsp of salt. Sauté for 5-8 min
  9. Add in bouillon cubes, the thyme and sauté for another few minutes. Add in the squash and the cane sugar. Sauté for another minute
  10. Add in water and coconut milk (set aside a little bit for garnish)
  11. Turn up the heat to medium high, cover, and bring it to a boil
  12. Transfer the soup to the blender or use a stick blender if you have one. Blend on medium / high until somewhat smooth
  13. Pour the soup back into the pot and cover to keep it nice and hot
  14. Heat up a frying pan on medium heat. Add in the shredded coconut
  15. Toast for a few minutes until golden brown. Set aside
  16. Wipe out the pan with a paper towel and place back on medium heat
  17. Sauté the broccolini for 3-4 min. Add in the mushrooms and a pinch of salt. Sauté for another 3-4 min
  18. Place some of the veggies in the middle of your serving bowl. Then, pour around it 1 cup of soup
  19. Sprinkle over some toasted coconut. Add some fresh cracked pepper. Drizzle some olive oil and drizzle some of the coconut milk
  20. Serve hot with your favorite bread

Serves: 4 – 6


Inspiration source:

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