Butternut Squash Soup



1 yellow onion

4 cloves garlic

2 large butternut squash

2 tsp salt

2 tsp black pepper

1 tsp cinnamon

2 tsp oregano

1 tsp turmeric powder

1 tsp paprika

1 oz. tamari

1 oz. maple syrup

2 cans coconut milk

1 qt. Vegetable broth


  1. Preheat oven to 425 degrees.
  2. Peel, cut into 1 in. pieces, and roast squash in the oven for app. 30 min.
  3. Dice onion, mince garlic and sauté on medium heat in a large pot. Use a splash of broth or water if sticking to the pan.
  4. Add in all dry seasonings, leaving syrup, coconut milk, and broth out.  Stir.
  5. When squash is done roasting, add maple syrup to the squash and stir.
  6. Move all contents of the baking sheet into the food processor.  Add in onion and garlic mixture from skillet.  Pulse on low until mixture is completely smooth.
  7. Bring squash mixture back to a stockpot and add in coconut milk and broth, stir.
  8. Let the soup simmer on low for 30 min.
  9. Top with cashew cream and pepita seeds or whatever topping you like!