Butternut Squash Soup

This soup is amazing, especially when you use fresh Fall squash.  For a great Fall dinner, try pairing it with roasted potatoes, roasted Brussels sprouts, a salad, or some baked apples.



  • 1 large butternut squash
  • 3 Tbsp olive oil or coconut oil
  • 2 large leeks (white part only), chopped
  • 4 tsp fresh minced ginger (sorry, but it’s gotta be fresh – it’s the star of the show!)
  • 1 1/2 tsp salt
  • 4 – 5 cups vegetable stock
  • 1/4 cup canned coconut milk


  1. Preheat the oven to 400 F.
  2. If using a smaller squash (or two small squashes), roast whole for an hour.  Don’t forget to pierce the squash with a knife so it won’t explode.  If using a large squash, cut it in half and place face down on an oiled baking sheet to roast for an hour.
  3. Remove from the oven and let it cool, then scoop the pulp from the squash and set aside, discarding the skin.
  4. Heat the oil over medium heat in a large soup pot.
  5. Add the leeks and ginger and cook until tender (about 5 – 10 minutes).
  6. Stir in the squash and 4 cups of the vegetable stock.  Simmer for about 20 minutes, breaking up the squash with a spoon.
  7. Puree in a high speed blender, then return to the pot.
  8. Add the salt and coconut milk.  If more liquid is needed, add more vegetable stock.
  9. Enjoy!



Adapted from: The Joy of Cooking, by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker, 1997, p. 94.

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