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Spiced Butternut Squash Soup

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



  • 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.


Calories: 516kcal | Carbohydrates: 85g | Protein: 10g | Fat: 20g | Saturated Fat: 16g | Sodium: 1037mg | Fiber: 17g | Sugar: 14g