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Spiced Butternut Squash Soup

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Spiced Butternut Squash Soup

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Course: Soup
Cuisine: American
Keyword: Spiced Butternut Squash Soup
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 516kcal


  • 2 1/2 pound butternut squash
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/8 cup coconut flakes
  • 1 tablespoon coconut oil
  • 1/4 cup chopped shallot
  • 2 1/4 cup vegetable broth
  • 1 cup coconut milk
  • 3/4 teaspoon sea salt
  • 1/8 teaspoon black pepper, ground
  • 4 medium orange
  • 4 medium rolls, dinner, wheat


  • Preheat oven to 375° F.
  • Peel and cut squash into 1 inch cubes. Put onto a baking sheet and toss with cinnamon and nutmeg, cover with foil, and bake for 40 minutes until tender. Remove from oven and reduce heat to 350° F. Allow squash to cool.
  • Spread coconut onto baking sheet and bake for 6 minutes, tossing every 2 minutes do it does not burn; cool.
  • Mince shallots. Heat coconut oil in a large pot over medium. Add toasted coconut and shallots; cook and stir for 5 minutes.
  • Add squash, broth, and coconut milk; simmer for 5 minutes. Blend until smooth using an immersion blender. Add more broth as needed to keep mixture from becoming too thick.
  • Season with salt and pepper to taste; garnish with a small amount of coconut milk if desired.  Serve dinner rolls and orange wedges on the side.
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Calories: 516kcal | Carbohydrates: 85g | Protein: 10g | Fat: 20g | Saturated Fat: 16g | Sodium: 1037mg | Fiber: 17g | Sugar: 14g

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