From December/January 2015 issue
Serves 4


  • 1 medium butternut squash
  • 2 TBSP extra virgin olive oil, coconut oil or butter
  • 1 medium carrot, peeled and chopped
  • 1 medium celery stalk, chopped
  • 1/2 medium yellow onion, chopped
  • 1 garlic clove, finely chopped
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 3 cups chicken broth
  • 1/2 cup canned (full-fat) coconut milk
  • Sea salt and black pepper, to taste


  1. Preheat the oven to 400ºF.
  2. Line a baking sheet with parchment paper.
  3. Cut squash in half lengthwise and scoop out the seeds.
  4. Place the squash cut-side down on the baking sheet.
  5. Bake for about 40 minutes until the squash is tender.
  6. Heat the oil in a large pot over medium heat.
  7. Add the carrot, celery and onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
  8. Add the garlic, cinnamon, ginger and nutmeg. Stir for 1 minute.
  9. Scoop the roasted squash into the pot and add the broth.
  10. Bring to a boil, then reduce the heat to low and simmer for about 10 minutes.
  11. Purée the soup in a blender or with an immersion blender. (Use caution when puréeing hot liquids.)
  12. Stir the coconut milk into the puréed soup.
  13. Season with salt and pepper to taste.