Meatless Monday: Roasted Coco-Butternut Squash Soup

Let me just start by saying I know that it’s almost summer and I realize it’s been hot as hell but on cool rainy spring days, a cup of soup is just as comforting as in the winter. If you’re not into soup right now, bookmark it and come back in the Fall; I promise you it will be just as delicious.

I’m not going to lie, this is not one of those recipes you can pass off to your meat-loving friend and make them understand the wonders of being veggie. It tastes like a vegetable would… just better. My husband didn’t seem too interested in this meal but I absolutely loved it! If you’re health conscious and you love food, this is for you!

Roasted Coco-Butternut Squash Soup



  • 1 Butternut Squash (Approx. 2lbs)
  • 1 large Carrot
  • 1 Bartlett Pear (make sure it’s ripe)
  • 2 Tbsp Coconut Oil
  • 1 Can Coconut Milk
  • 3 Cups Vegetable Stock
  • 1 Cup Water
  • 1 Tsp Fresh Ginger
  • 1 Tsp Cinnamon
  • Pinch Himalayan Pink Salt (or whatever you have on hand).


Preheat oven to 400.

Cube butternut squash, carrot and pear. Toss the cubes in 1 tbsp of coconut oil and set on large cookie sheet to roast. Roast for 30 minutes or until tender.

In a large pot, combine squash, carrot and pear with coconut milk, vegetable stock and water. Simmer for 20 minutes.

Stir in ginger, cinnamon and salt to taste.

Transfer all ingredients to blender and blend until smooth.

Drizzle with remaining olive oil or flavoured oil of your choice.


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