Go Back

Kickin' Butternut Squash Soup

Shyloh Cooper
Sweet & Spicy squash soup


  • 1 Small Butternut Squash Chopped into cubes
  • 2 TBSP Coconut oil
  • 1 medium Yellow Onion Chopped
  • 3 cloves Garlic minced
  • 1 Jalapeno diced
  • 1 1/2 tbsp curry powder
  • 1/4 tsp cinnamon
  • salt & pepper
  • 1 can full fat coconut milk 14 oz
  • 2 cups vegetable broth
  • 1-3 tbsp maple syrup
  • 2-4 tsp Chili Garlic Paste sambal oelek works too
  • optional toppings: toasted pumpkin seeds, coconut cream, toasted walnuts


  • Preheat oven to 425. Chop up butternut squash into cubes and toss in 1 TBSP of oil.
  • Roast squash for 30 minutes or until they start to wrinkle/darken a little.
  • Saute onion and garlic in stock pot with the other tablespoon of oil. Medium heat
  • Once translucent, Add jalapeno and cook for a minute
  • Add in roasted squash and all spices. Another 5 minutes to meld everything
  • Add in broth, coconut milk, maple syrup, and chili garlic paste. The amounts of maple syrup and chili garlic paste will depend on the size of your squash AND how sweet vs spicy you want it - use your best judgment you can always add a little more later.
  • Bring to a boil and then turn heat down and simmer for 15 minutes.
  • Blend! Either with an immersion blender or in careful batches in the blender. You want it nice and smooth. Don't forget to Taste test and adjust seasonings to your liking.
  • Enjoy!