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Recipe of the Month: Butternut Squash Soup

'Tis the season for squash!This is a family favorite and its both gluten free and vegan. 

Butternut Squash Soup
Adapted from Gimme Some Oven


2 cups vegetable stock

4 cloves garlic, peeled and minced

1 carrot, peeled and roughly chopped

1 Granny Smith apple, cored and roughly chopped

1 medium (about 3–4 lbs) butternut squash, peeled, seeded and diced

1 white onion, peeled and roughly chopped

1 sprig fresh sage

1/2 teaspoon salt

1/4 teaspoon freshly-ground black pepper

1/8 teaspoon cayenne

pinch of ground cinnamon and nutmeg

1/2 cup canned (unsweetened) coconut milk

optional garnishes: extra coconut milk, smoked paprika, or see more ideas above



  1. Add vegetable stock, garlic*, carrot, apple, butternut squash, sage, onion*, salt, pepper, cayenne, cinnamon and nutmeg a large stockpot.  Toss to combine.
  2. Cook on medium-high until the mixture reaches a simmer.  Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork.
  3. Remove and discard the sage.  Stir in the coconut milk.
  4. Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.)  Taste, and season with additional salt, pepper and cayenne as needed.
  5. Serve warm, topped with your desired garnishes.


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