Roasted Butternut Squash Soup

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  • 1 medium butternut squash with seeds and membrane removed, cut into 1-inch chunks
  • 2 cups spring OR filtered water OR coconut milk for a creamier soup
  • 3 cloves garlic, crushed
  • 1/4 cup coconut oil
  • 1 tsp rosemary
  • 2 tsp thyme
  • 2 tsp turmeric powder
  • 2 pinches of cayenne pepper powder (optional)
  • 1 small yellow onion, chopped
  • 1/4 cup pecans


  1. Place butternut squash pieces in a 9×13 glass baking dish.
  2. Prick slices with a fork and place in a single layer on the bottom with approximately 1⁄2 inch of water.
  3. Bake at 350F for 20 minutes or until tender.
  4. Take out of the oven and remove outer skin.
  5. Place in food processor with spices and remaining ingredients except onions and pecans. (If your mouth is sensitive the onions and pecans can be blended with the other ingredients).
  6. Blend until smooth.
  7. Garnish with onions, pecans, and salt & pepper to taste.
  8. Soup can be warmed in a small pot or served at room temperature. Enjoy!


Serves 4. Per Serving (based on using coconut milk):

Calories: 284.8 |
Total Fat: 21.3 g |
Total Carbohydrate: 24.9 g |
Dietary Fiber: 6.3 g |
Protein: 3 g

We recommend using fresh, organic ingredients whenever possible! 


  1. Oh.My.Goodness. I Love Butternut squash and grew a bunch this summer. I'll be making this for dinner tonight!

    Perfect recipe for here in LG Wi, where the weather is 25º but warming up() to the 40's later today.

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