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Thursday, December 1, 2011

Butternut Squash Soup

Yields:  8 servings

4 cups of vegetable stock puree
1 organic butternut squash
2 cup organic coconut milk


Take one butternut squash, wash with soap and water.  Cut lengthwise and remove the seeds.

Place squash cut-side down on parchment paper and bake at 350 degrees for 40 minutes.

Scoop out the squash from its shell and puree in blender or food processor until smooth.

In a large soup pan, mix the pureed squash with the 4 cups of vegetable stock puree.  Stir in the coconut milk.

Process half of the mixture at a time in the blender, mixing well until smooth.  

Heat the mixture in a large soup pan, stirring frequently to avoid sticking.

Garnish with fresh thyme.  Serve with organic whole grain crackers.


  1. I love this. I will be sharing this with my thrifty friends. Thank you so much! :)

  2. Thanks, Monique. I just made this soup two days ago. I also tried my hand at butternut squash pie. It was delicious! I just need to find a good vegan whole grain pie crust recipe. :)