Comforting Butternut Squash and Potato Soup

This is a very subtly flavored butternut squash and potato soup. It’s comforting and silky; perfect for these stormy, rainy, cold days. 😉

2 small butternut squashes (approx. 6 cups cubed, sorry forgot to get exact measurments

2 garlic cloves, smashed

1/2 large yellow onion

2 garlic cloves, smashed

1 tbsp extra virgin olive oil

1 tbsp coconut butter + 1 tsp

1 tsp sage

1/4 tsp corriander

1/4 tsp paprika

2 cups veggie broth (low sodium)

2 cups unsweetened almond milk

2 large red potatos, skinned and cubed

Salt and pepper to taste

Moderately robust olive oil to drizzle over soup (my favorite is koroneiki olive oil) 


1) melt coconut butter and extra virgin olive oil over low-medium heat.

2) add onion, let cook until onion is clear. Meanwhile, smash garlic and get spices measured and set aside and peel and cube butternut squash (remove seeds, obviously 😉).

3) when onion is clear, add garlic and mix, let cook til fragrant (a few seconds). Then add butternut squash, mix with garlic and onion, let cook for about 10-15 mins on low heat, stirring occasionally.

4) add spice mix, stir, let hang out for a few seconds (30 at the most).

5) now add veggie broth and almond milk, let butternut squas almost cook thru, now add potatos and let those cook thru.  By now butternut squash will be looking cooked thru quite well.

7)  off heat, add parsley, mix, let set for about 20 mins til mixture cools a little. You may refrigerate at this point, if u wish.

8) mix soup well in vitamix.

9) return to stove, let heat thru, add lemon wedge and salt and pepper to taste, let cook for a few mins on low until you are ready to eat it.

Top with a crusty whole wheat bread, deseeded cubed tomatos, raw salted pumpkin seeds, fresh chopped scallions and parsley, olive oil and a lemon slice (juice can just be added to bowl if desired, as this will add to flavor; i smash the slice into my soup to extract juice before eating 😋).

Buon appetit! 😃