Recipe: Butternut Squash Soup

Butternut Squash SoupSuper creamy and full of delicious butternut flavor, this is the perfect recipe for chilly weather.

Butternut stars in this hearty recipe and contains a massive amount of vitamin A, including antioxidants beta-carotene, alpha-carotene and beta-cryptoxanthin, which are all linked to a reduction in inflammation and prevention of certain cancers.

Ginger is used around the world for its many superfood health benefits. The ginger root is well known for its potassium and manganese content. It contains a substance called 6-gingerol which may have protective effects against cancer.

Apple cider vinegar doesn’t just add flavor, it contains powerful healing compounds, including acetic acidpotassiummagnesium, probiotics, and enzymes. Some studies have suggested that vinegar can kill cancer cells and shrink tumors.

Dairy Free, Gluten Free, Vegetarian, Vegan


1 butternut squash
1 can coconut milk
1 cup boiling water
1 tablespoon minced fresh ginger
1 spring fresh rosemary
2 tablespoons apple cider vinegar
Himalayan sea salt and black pepper


1. Preheat the oven to 400°F.

2. Divide butternut squash into half and remove seeds. Place both halves on a baking tray, cut side down and bake for 30-40 minutes until skin is slightly browned.

3. Remove the butternut from oven, let cool for a few minutes. Spoon out the flesh and place in your Vitamix or food processor.

4. Add the remaining ingredients and blend until smooth. Add extra water if needed.

5. Season to taste.

6. Enjoy!

Recipe & Photo Credit: Sezin Hason,