Squash Ginger Coconut Soup

Squash Soup

Squash Soup


  • 1 large winter squash (i.e. butternut or kabocha)
  • 2 medium to large sweet potatoes
  • 1 onion
  • 2 apples
  • 4 cups broth
  • 2 – 4 cups water
  • 1 14-oz. can coconut milk
  • 1 – 2 Tbsp. freshly grated ginger
  • ~1-2 tsp. cinnamon
  • ~1 tsp. each of cardamom & coriander
  • pinch of cloves
  • salt to taste


  1. Bake the squash, sweet potatoes, onion and apples at 400 for ~45 minutes to 1 hour until everything is soft. I put coconut oil on the bottom of the baking dish and put some salt on everything before I baked it.
  2. Once out of the oven, let everything cool a little bit until you can scoop the squash meat out of the peel.
  3. Put everything into a large pot and add all the remaining ingredients. Bring to a boil then turn down to low and simmer for ~30 minutes.
  4. Blend the soup. I love using my immersion blender for this, but you could transfer the soup to a blender and do it that way, too.
  5. Enjoy with fresh homemade bread or over a whole grain. I love using this soup as a sauce or adding other veggies and/or some chicken to it for a more filling meal.

About Maya

Health Coach, Spirit Coach, intuitive cook, cooking teacher, energy healer, Jin Shin Jyutsu practitioner, soccer player, lover of life...
This entry was posted in dairy-free, Gluten-free, Health Related, Main Dishes, Recipes and tagged , , , , . Bookmark the permalink.

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