Squash Soup


1 medium squash

1 tbsp. olive oil

2 1/2 cup coconut milk (unsweetened)

2 cups veggie broth

1/2 tbsp garlic power

1/2 tbsp onion powder

1 tbsp maple syrup

1 tsp sea salt

1 tsp ground black pepper


  1. Preheat oven to 425 degrees. Cut squash in half lengthwise, remove seeds and light cover with olive oil, sea salt and pepper.
  2. Place cut side down on parchment paper and bake for 50 minutes.
  3. Once squash is done, add coconut milk, veggie broth, onion powder and garlic powder to a deep pan and cook on high until it boils.
  4. Add butternut squash, maple syrup and sea salt, then turn heat down to a simmer.
  5. Using an immersion blender, blend all ingredients until smooth.
  6. Add ground black pepper and serve.
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