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Butternut Squash and Root Vegetable Soup

A warm, smooth, and creamy soup perfect for a day when you're feeling healthy...or cold.
Servings: 6


  • 2 tbsp coconut oil
  • 1 yellow onion chopped
  • 1 medium butternut squash peeled and cut into 1 inch cubes
  • 1 medium sweet potato peeled and cut into 1 inch cubes
  • 3 medium carrots peeled and cut into large slices
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 3 cups chicken or vegetable stock
  • 1 15.5 oz can coconut milk I used Thai Kitchen
  • salt and pepper to taste


  • In a large pot over medium heat, sauté onions and coconut oil. Stir occasionally to avoid burning until they're soft and translucent.
  • Add the remaining ingredients except for the coconut milk. Stir, cover, and cook until sweet potatoes and butternut squash are tender (you can easily poke it with a fork)
  • Use an immersion blender (or regular blender) to make the soup smooth and velvety.
  • Add coconut milk, salt, and pepper to taste