There is nothing better on a cold and windy day, than a bowl of badass butternut squash soup.

butternut squash soup


  • 1 Roasted butternut squash
  • 2 Tbsp Coconut oil
  • 1 brown onion, chopped
  • 1/4 tsp dried thyme
  • 1 chicken bouillon cube
  • 1 carrot, chopped
  • 1 can coconut milk
  • 1 cups warm water


  • Roast the butternut squash ¬†at 400 F for about 45 minutes to 1 hour. I don’t cut the squash, I roast it whole, however I make sure to poke wholes in the squash using a fork!
  • While the squash is roasting, start to cook the onions and carrots on a skillet (using the coconut oil). Saute the onions until they are soft and the carrots are slightly browned (this is usually for about 10 minutes on medium to low heat). Add in the Thyme and stir for 1 minute.
  • Now, comes the fun part! Place all of the ingredients in the blender and blend on high for about 5 minutes. Serve that soup up, hot baby!

Recipe Rating: 4/5 Kiwis