Butternut Squash Soup

March 23, 2017
Serves 4-6
dutch oven or stock pot
hand blender or blender
Prep time
Cook Time

Our coconut cream powder adds a delicious, mild coconut flavor to this easy butternut squash soup recipe.


  • 4 Ounces
    hot water
  • 2 Tablespoons
    ECO Coconut Cream Powder
  • 1 Tablespoon
    Olive Oil
  • 1/2 Cup
    Red Onion
  • 1 Tablespoon
  • 1/4 Teaspoon
    ECO Himalayan Pink Salt
  • 2 Cups
    vegetable broth
  • 24 Ounces
    butternut squash


  1. Preheat oven to 400 degrees F.

  2. Cut butternut squash length-wise and remove seeds.

  3. Place face down in a baking sheet with 1/2 inch of water.

  4. Roast in the preheated oven until tender and lightly browned. (25 to 30 minutes)

  5. Scoot out the meat of the squash and set aside.

  6. Stir coconut cream powder in hot water until dissolved.

  7. Sauté onions, garlic and salt in olive oil.

  8. Add coconut mixture and remaining ingredients. Bring to a boil.

  9. Reduce heat and simmer for 20 minutes.

  10. Remove from heat and puree until smooth.