Healthy Living Awaits- Real Health. Real Food. Real Living

Vegan Butternut Squash Soup

This recipe was inspired by Tara Stiles

This soup is just perfect for the fall and winter months. It’s warm, flavorful, healthy, and free of the top 8 allergens. What’s not to like?!

Ingredients-Serves 2

1 butternut squash 

2 1/2 cups of homemade vegetable broth

3 stalks of organic celery (chopped)

1/2 onion (chopped)

1/2 can of organic full fat coconut milk 

2 cloves of garlic (minced)

olive oil

red pepper flakes 

sea salt

Puree or roast the butternut squash (note at the bottom if roasting). Oil a medium sized pot and add in garlic, celery, and onion. Sauté on a low setting, until the vegetables are soft. Add and stir in the rest of the ingredients and let cook for about 20 minutes. Serve.

Note- If roasting your butternut squash, cut the squash in half, take out the seeds and stringy stuff, wrap the two halves of squash in tin foil, and then bake in the oven at 400 degrees fahrenheit for 1 hour. When the squash is done, it should be very soft. Then with a fork, scrape out the squash. 


Add squash to a bowl and set aside. I decided to cook the squash this way since I didn’t have a blender or food processor. It worked out really great! IMG_1330

Stir in ingredients
IMG_1332Let cook for a little bit while stirring occasionally.
Finished soup

This entry was published on December 14, 2012 at 7:59 PM. It’s filed under GAPS, healthy, Recipes and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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