So filling with the addition of the coconut milk. I prefer to roast my squash before adding it to the pot – it makes the soup richer in flavour, but if time is short just add uncooked squash


  • 1 Tbsp coconut oil
  • 2 medium shallots (thinly diced)
  • 2 cloves garlic, minced
  • 6 cups peeled & chopped butternut squash – 6 cups (if time allows roast your squash with olive oil and salt – before adding to soup)
  • 2 apples (any kind) peeled and diced
  • 1 pinch each sea salt + black pepper (plus more to taste)
  • 1 1/2 Tbsp curry powder
  • 1/4 tsp ground cinnamon
  • 1 14-ounce can light coconut milk
  • 2 cups vegetable broth (or chicken broth if needed)
  • 1-3 Tbsp maple syrup


  • Heat a large pot over medium heat.
  • Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  • Add butternut squash and apples, season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
  • Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
  • Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 20 minutes until squash and apple is fork tender
  • Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.