butternut squash soup
A golden coconut-milk squash soup for comfort, stability, and belly warmth.
ingredients
| us | ingredient | metric |
|---|---|---|
| 1 cup | full-fat canned coconut milk | 235 ml |
| 1 medium | butternut squash, peeled, seeded, cubed and set aside the seeds (~3.5 cups roasted) | 1 medium |
| 1–2 Tbsp | olive oil or goat ghee | 15–30 ml |
| 2 cups | broth (chicken bone or veggie, no peppers) | 475 ml |
method
Roast squash at 375°F for 30–40 minutes until caramelized and fork-tender.
In a large pot, warm olive oil or ghee.
Sauté leeks (if using) until soft.
Add roasted squash, broth, sage, and salt. Simmer for 10 minutes.
Stir in coconut milk and simmer 5 more minutes.
Blend until silky smooth.
Adjust salt, , or warming spices to taste.
Finish with roasted butternut squash seeds,
To roast the squash seeds:
After cutting the butternut squash, scoop out the seeds and separate them from the stringy pulp.
Rinse and pat dry.
Toss with a small drizzle of olive oil or melted ghee and a pinch of salt.
Spread on a parchment-lined baking sheet and roast at 325°F for 12–18 minutes, stirring once, until lightly golden and crisp.
Use as a crunchy topping for the soup.
chef notes
Optional toppings: a swirl of oil, Petit Basque, or a side of rice.
substitutions
Use coconut cream/yogurt for dairy-free when it fits the recipe.
Use ghee or olive oil as tolerated.
Choose certified gluten-free and potato-starch-free packaged items.
Use lemon, lime, pomegranate juice, or water for brightness instead of vinegar.
storage
Refrigerate airtight 3–4 days, or freeze in portions up to 2–3 months.
reheat
Reheat gently on the stovetop until steaming; add broth or water if thick.
body signal notes
Notice belly warmth, ease, congestion, or heaviness; adjust broth, alliums, and fat next time.
sensitivities
allergen notes
Contains or may include: egg, tree nuts, coconut, dairy/goat dairy, possible gluten/grain; use certified gluten-free ingredients if needed, animal protein.
gut safety notes
Nightshade-free focus; verify packaged spices, broths, sauces, and mixes. Vinegar-free as written or includes vinegar-free guidance.
ritual layer
I stir slowly and let the pot become a warm place to land.
