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4 from 3 votes

Creamy Coconut Butternut Soup

This nourishing, dairy-free fall recipe is ready to keep the whole family warm for lunch or dinner.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: Creamy Coconut Butternut Soup
Servings: 4
Calories: 399kcal


  • 1 lb butternut squash
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 teaspoon rosemary, fresh
  • 3 tablespoon ginger root, fresh
  • 2 tablespoon vinegar, cider
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper, ground


  • 2 tablespoon coconut oil

Serve With

  • 4 serving crackers, whole-wheat
  • 2 cup grapes


  • Preheat oven to 400 degrees Farenheit. Slice squash in half lengthwise, remove the seeds, and place onto a baking sheet open side down. Bake for 25-40 minutes until it becomes browned and has a bubbly skin.  Pierce with a fork to check for tenderness.
  • When soft, remove from oven and allow to cool. Remove the insides and toss into a blender along with remaining ingredients; puree until smooth.
  • Pour into a pot and heat over medium until slightly bubbly.  If a thinner consistency is desired, add more water or coconut milk.
  • Top each bowl of soup with a drizzle of melted coconut oil and fresh pepper if desired. Serve with chilled grapes and wheat crackers on the side.


Calories: 399kcal | Carbohydrates: 49g | Protein: 6g | Fat: 23g | Saturated Fat: 17g | Sodium: 286mg | Fiber: 6g | Sugar: 15g