Secret Recipes

Creamy Butternut Squash Soup

Mrs. In10sity
Course Soup


  • Large Pot
  • Blender


  • 2 tbsp Avocado Oil
  • 1 large Yellow Onion Chopped
  • 1 tsp Himalayan Salt
  • 1 3-lb Butternut Squash Peeled, Seeded and Cubed
  • 3 Cloves Garlic Minced
  • 1 can Coconut Milk Unsweetened
  • 1 tsp Onion Powder
  • 3-4 cups Vegetable Broth
  • 1 tsp Black Pepper


  • Heat the oil in a large pot over medium heat. Add the onion, salt, and pepper to sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Add the garlic and onion powder Stir and cook30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20to 30 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley and/or crusty bread.
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